1 egg (warm)
1/3 c olive oil or safflowa oil
2/3 c coconut milk
1/2 c mizithra cheese
11/2 c tapioca flour
Preheat Oven to 350
Warm raw egg in a cup of warm water
Grate mizithra and add all ingredients to blender.
Blend until smooth.
Pour in to mini cupcake molds.
Bake for 10-15 minutes or until puffy and cooked through.