Preheat oven to 400. Grease a 24 count mini muffin pan generously with butter or oil.
Add the milk, olive oil, eggs, tapioca flour, salt and cheeses to the blender and blend until smooth.
Pour the batter in to the prepared muffin pan holes, filling each one to just below the top.
Bake at 400 for 14-16 minutes.
Remove from the oven and let cool a couple of minutes in the pan, then gently remove from pan and serve.