• 30 min
• serving

Ingredients

1 teaspoon of Andorinha Extra Virgin Olive Oil
1 tablespoon of hydrated tapioca flour
1 egg
Low-fat cheese spread
You can also use low-fat ricotta cream or another cream cheese
Salt

METHOD

Start by beating a whole egg with a fouet (or fork), then add tapioca, cheese spread and olive oil.
Beat all the ingredients until you get a smooth dough.
Then transfer the dough to a muffin pan and place in the oven preheated at medium temperature for 20 minutes or until lightly browned.
If you prefer, you can use a cupcake maker.