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Ingredients 70 g Parmesan cheese, cut into cubes (3 cm) 160 g milk 60 g vegetable oil 1 egg 170 g arrowroot flour 1 tsp salt Method 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 https://cookidoo.com.au/recipes/recipe/en-AU/r495216 
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