Step 1

Preheat oven to 400 degrees.

Step 2

Lightly grease 24 mini muffin tin with olive oil.

Step 3

Place tapicoa flour in large mixing bowl.

Step 4

Meanwhile place milk, water, olive oil, and salt in medium sauce pan. Heat on medium high heat till it reaches boiling.

Step 5

Remove from heat and pour over tapicoa flour.

Step 6

Use a mixer to combine till incorporated.

Step 7

Add egg and mix again till combined.

Step 8

Then add cheese and mix just a couple more seconds.

Step 9

Pour equal amounts into muffin tin and cook in preheated oven 15-20 minutes till lightly browned.

Step 10

Can be stored in airtight container in fridge up to five days.