2 eggs
1 cup milk
3/4 cup corn oil; or vegetable
2 tsp salt
1 cup queso fresco; approx 8 oz.
2 1/2 cup yuca harina; 300 grams

1. Preheat oven to 400F.

2. Add eggs, milk, corn oil, salt, and queso fresco to blender and start blending.

3. Slowly add yuca harina while blending.

3. Let mixture rest for 10 minutes.

4. Fill muffin tins half way and bake for approx 15 minutes.