1-1/2 cups tapioca flour (look carefully in the flour aisle or gluten free section)
1/3 cup oil
2/3 cup milk
1 egg
dash salt
1 cup packed shredded cheese (any type, I used a colby jack mix)
Mix in a high speed blender (think margueritas) for 1-2 min until silky smooth. Grease a mini muffin pan and pour the liquid (which will be very very thin) up to the top of each cup. Put in a 400 degree oven for 15-20 minutes. And the fun part is watching them bake - they will first form a sink hole, then they will start to puff and puff and puff and PUFF ... and some will fall over, making it look like a knot of sorts. And be sure to make a double batch as they are DELICIOUS. They have a truly unique stretchy taste, almost a chewy bagel consistency.
Oh go on now, try them. You'll like them. And report back if you do.
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