12 Serves
75 Mins
Preheat your oven to 200°C and lightly grease a muffin tin or baking sheet.
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NigerianVitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
12 µg / 400 µgCalcium
130 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
15 mg / 420 mgPhosphorus
129 mg / 1,250 mgPotassium
81 mg / 4,700 mgSodium
548 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
4 g / 20 gCholesterol
43 mg / 300 mgCaffeine
0 mgNet Carbs
10 gAlcohol
0 gIn a blender, combine the milk, oil, eggs, salt, and tapioca flour. Blend until the mixture is completely smooth.
Add the grated Parmesan cheese to the blender and pulse briefly to incorporate it into the batter.
Pour the batter into the prepared muffin tin or onto the baking sheet, filling each space about three-quarters full.
Bake in the preheated oven for 20 to 25 minutes, or until the cheese breads are puffed and golden brown.
Remove from the oven and let cool slightly on a wire rack before serving warm.
111
g0
g12
g
Filipino
Malaysian