Instructions

• Preheat the oven to 400°F. Place your mini muffin pans on a baking sheet and spray the wells generously with nonstick cooking spray or brush them with oil.
• Add the ingredients to a blender in this order: 1 cup whole milk, 2 large eggs, 1/3 cup vegetable oil (avocado oil or light olive oil), 1 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 cup shredded sharp cheddar cheese, 1/2 cup shredded mozzarella cheese, then 2 cups tapioca flour.
• Blend on high until the mixture is completely smooth and frothy, stopping once or twice to scrape down the sides if necessary.
• If your blender cannot hold all the ingredients at once, blend in two batches. If any batter sits for more than a minute before baking, re-blend it about 30 seconds to restore froth.
• Use a spoon to portion the batter into the prepared mini muffin wells, filling each about 3/4 full.
• Bake on the center oven rack for 19–20 minutes, until the tops are puffed and golden.
• Remove the pans from the oven, let the cheese breads cool slightly, then remove them from the pans and serve warm.