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mini brazilian
cheese breads
Ingredients:
(Yield: 40 Breads)
1 egg
cup olive oil
1
3
cup whole milk
2
3
¼ cup Parmesan cheese, grated
1 tsp Kosher salt
1 ½ cups tapioca flour
½ cup grated mozzarella
Directions:
1.
In a medium bowl, combine eggs, oil, milk, salt, and Parmesan cheese. Mix with a blender,
hand mixer, or vigorously whisk by hand until combined. Then, mix in the tapioca flour.
2.
Add in shredded mozzarella and lightly mix.
3.
Add 1 tbsp of batter into each cupcake mold of your preheated Mini Cupcake Maker, and
cook for 5-7 minutes.
4.
Carefully remove the cheese breads one by one, allow them to cool, and enjoy.
∙ 18 ∙
mini zucchini
muffins
Ingredients:
(Yield: 36 Muffins)
1 cup flour
1 tsp salt
1 tsp baking powder
¼ tsp baking soda
1 egg
Directions:
1.
In a small bowl, combine the flour, sugar, salt, baking powder, and baking soda—mix well.
2.
In a medium mixing bowl, mix the egg, zucchini, oil, and vanilla extract until
thoroughly blended.
3.
Add the dry mix into the wet mix stirring to combine until a batter forms.
4.
Add 1 tbsp of batter into each cupcake mold of your preheated Mini Cupcake Maker and
cook for about 4 minutes.
5.
Carefully remove the muffins using the Easy-lift Tray, allow them to cool, and enjoy.
cup sugar
1
3
cup oil
1
3
cup coarsely shredded zucchini
2
3
1 tsp vanilla extract
∙ 19 ∙
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