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Total Time:
Prep Time: 10 min
Cook Time: 30 min

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Ingredients

For 24 Servings

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Directions

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1 Preheat an oven to 450 degrees F (230 degrees C).
2 Combine the canola oil, water, and salt in a saucepan and bring to a boil. Place the tapioca starch in a metal bowl; pour the oil and water mixture over the tapioca; mix thoroughly. Beat in the egg. Stir in the yogurt, Parmesan cheese, and mozzarella cheese. Pour the mixture into mini-muffin tins.
3 Place on middle rack of the preheated oven. Reduce heat to 350 degrees F (175 degrees C). Bake until slightly golden, 25 to 30 minutes.

Directions

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1. Preheat an oven to 450 degrees F (230 degrees C).

2. Combine the canola oil, water, and salt in a saucepan and bring to a boil. Place the tapioca starch in a metal bowl; pour the oil and water mixture over the tapioca; mix thoroughly. Beat in the egg. Stir in the yogurt, Parmesan cheese, and mozzarella cheese. Pour the mixture into mini-muffin tins.

3. Place on middle rack of the preheated oven. Reduce heat to 350 degrees F (175 degrees C). Bake until slightly golden, 25 to 30 minutes.

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