Ingredients
¼ cup rice bran oil
¼ cup water
1 tsp SIDS SALT & PEPPER
½ tsp SIDS CRAZY SALT
1 cup tapioca starch
1 egg
⅓ cup plain yoghurt
½ cup grated Parmesan cheese
½ cup grated mozzarella cheese
Directions
Preheat oven to 230°C.
Combine the oil, water and salt in a saucepan and bring to a boil. Place the tapioca starch in a metal bowl then pour the oil and water mixture over the tapioca and mix thoroughly. Beat in the egg and SIDS SALT & PEPPER. Stir in the yoghurt, SIDS CRAZY SALT, Parmesan cheese and mozzarella cheese. Pour the mixture into mini-muffin tins.
Place on middle rack of the oven. Reduce heat to 175°C. Bake until slightly golden, 25-30 minutes.
