nonstick cooking spray
1½ cups tapioca flour
⅓ cup grated Parmesan
⅓ cup grated cheddar cheese
1 teaspoon salt
1 large egg
⅓ cup canola oil
⅔ cup whole milk
medium bowl
measuring cups
measuring spoons
liquid measuring cup
immersion blender
June Oven
ladle
cooling rack
mini muffin pan
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With the shelf in the middle position, preheat the June Oven to 400°F on the Bake setting using the button below.
June Oven
Coat the cups of a mini muffin pan or standard muffin pan with nonstick cooking spray.
nonstick cooking spray
mini muffin pan
If using an immersion blender, combine the tapioca flour, Parmesan, cheddar and salt in a medium bowl. Otherwise, combine the ingredients in the base of a blender.
1½ cups tapioca flour
⅓ cup grated Parmesan
⅓ cup grated cheddar cheese
1 teaspoon salt
measuring cups
measuring spoons
medium bowl
Add the egg, oil and milk to the bowl or blender.
1 large egg
⅓ cup canola oil
⅔ cup whole milk
Blend the ingredients with the immersion blender or blender until the batter is smooth.
immersion blender
Evenly divide the batter between the muffin cups, about 4 teaspoons for each mini muffin cup or 8 teaspoons for each standard muffin cup. Adjust cooking preferences if desired using the button below.
ladle
Place the muffin pan on the middle shelf of the June Oven. Bake until the bread has risen and is golden brown, about 15 minutes for the mini-muffin pan and 20 minutes for the standard muffin pan. June will notify you when the breads are ready.
Remove the cheese breads from the June Oven and allow them to cool in the pan on a cooling rack for 5 minutes before serving.
cooling rack
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