Sweets and drinksBaked GoodsEurope and North AmericaAbout 30 minutes
These chewy tapioca cheese muffins come together fast, since everything goes into the blender and then straight into the air fryer. The one demand is a completely smooth batter, because any grain left behind costs the chew.
Blend on medium for 2 to 3 minutes, loosening with 10 to 20ml more milk if it turns too thick. Fill the molds only two thirds full so the muffins have room to rise.
This batch weighs about 553g, at roughly 279 calories per 100g. They are best while still warm.
Method
Put all 180g tapioca starch, 18g kOBE Monk Fruit Blend, 50g cooking oil, 150ml unsweetened oat milk, 1 chicken egg and 100g mozzarella cheese into a blender jug.
Cover and blend on medium for about 2 to 3 minutes until the batter is smooth and pourable with no grain left. Loosen it with 10 to 20ml more oat milk if it is too thick.
Brush a thin layer of butter or oil inside foil cups or cupcake liners.
Set the cups in the air fryer basket and spoon in the batter, filling each only 2/3 full.
Preheat the air fryer to 180 degrees C for 5 minutes.
Bake at 180 degrees C for about 20 minutes until golden and fragrant, and a skewer comes out clean.
Take them out straight away and let them cool a little before eating.
Tips
Blend the mixture completely smooth so the crumb turns out soft and chewy.
Fill the molds only two thirds full so the cakes have room to rise.
They are best warm, as the crumb firms up once fully cool.
Cut the mozzarella small before it goes into the blender, since large pieces blend unevenly and leave cheese lumps.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.