70 g Parmesan cheese, cut into cubes (3 cm)
160 g milk
60 g vegetable oil
170 g arrowroot flour
1 tsp salt
Preheat oven to 220°C. Grease a 24-hole mini muffin tray with canola spray and set aside.
Place cheese into mixing bowl and grate 10 sec/speed 9.
Add all remaining ingredients and blend 20 sec/speed 8.
Scrape down sides of mixing bowl with spatula and blend 5 sec/speed 8.
Fill each muffin mould three-quarters full with batter. Bake for 12-15 minutes (220°C), or until puffy and just lightly browned. Leave to cool in tin for a few minutes, then serve warm.
Adapted from cookidoo recipe