Ingredients

• 1/4 cup canola oil
• 1/4 cup water
• 1 teaspoon salt
• 1 cup tapioca starch
• 1 egg
• 1/3 cup plain yogurt
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated mozzarella cheese

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Instructions

1. Preheat an oven to 450 degrees F (230 degrees C).
2. Combine the canola oil, water, and salt in a saucepan and bring to a boil. Place the tapioca starch in a metal bowl; pour the oil and water mixture over the tapioca; mix thoroughly. Beat in the egg. Stir in the yogurt, Parmesan cheese, and mozzarella cheese. Pour the mixture into mini-muffin tins.
3. Place on middle rack of the preheated oven. Reduce heat to 350 degrees F (175 degrees C). Bake until slightly golden, 25 to 30 minutes.