Total Time
Prep 20 mins
Cook 20 mins

I found this recipe online (source: available upon request) and I wanted to add it on here for safe keeping. I saw another similar recipe on here, but this one was different enough for me to add this one. Haven't tried it yet, but sounds delicious! I mean how can you go wrong with warm, chewy, cheesy bread!

Ingredients Nutrition


  1. Start with egg at room temperature. If you did not plan ahead for this, you can quickly bring your egg to room temperature by putting it in a bowl of warm (NOT hot!) water for a few minutes.
  2. Preheat oven to 400 degrees and grease a mini muffin tin.
  3. Put all of the ingredients into a blender and pulse until smooth. Use a spatula to scrape down the sides to ensure everything gets blended. At this point the batter can be stored in your fridge for up to a week.
  4. Pour batter in muffin tin to just below full.
  5. Bake for 15-20 minutes until puffy and lightly browned. Let cool on a wire rack for a minutes and eat warm!
Most Helpful

There is indeed a similare recipe to this one, but that one has flour in addition to the tapioca flour so I thought I would try this one as I was going for the chewier texture. I used a mixture of mozzarella, and two kinds of smoked European cheeses that someone had given to me and baked them in a regular muffin pan. The tops will not get brown even when the bottoms are and they baked up really puffy and chewy. Loved them. Thank you for posting.

Ilovemy4kids May 02, 2010