Recipe by @allrecipes
¼ cup avocado oil
¼ cup water
1 tsp salt
1 cup tapioca starch
1 egg
⅓ cup plain yogurt
½ cup grated Parmesan cheese
½ cup mozzarella cheese
1
Preheat oven to 450F.
2
Combine the avocado oil, water, and salt in a saucepan and bring to a boil.
3
Place the tapioca starch in a metal bowl. Pour the oil and water mixture over the tapioca and mix thoroughly.
4
Beat in the egg. Stir in the yogurt, Parmesan cheese, and mozzarella cheese.
5
Pour the mixture into greased mini-muffin tins.
6
Place on middle rack of the preheated oven. Reduce heat to 350F. Bake until slightly golden, around 25-30 minutes.
CategoryBaby Led Weaning, Breakfast, Child-Friendly, Muffins, Side dishes
Ingredients
¼ cup avocado oil
¼ cup water
1 tsp salt
1 cup tapioca starch
1 egg
⅓ cup plain yogurt
½ cup grated Parmesan cheese
½ cup mozzarella cheese
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