Preheat your oven to 400°F.

Use a non-stick spray in each of the 24 mini-muffin pan cups

Put the ingredients into a blender in the order given, put the top on the blender, and pulse on low for a few seconds.

Scrape down the sides of the blender, then replace the top and blend on high for a few seconds more, until the batter is smooth.

Fill the cups of the muffin pan; each cup holds about 1-1/2 tablespoons of the batter.

Put a pinch of additional grated cheese on top.

Bake for 15 minutes, then immediately turn out of the muffin pan onto a serving plate or basket.

Serve hot.

Leftovers may be briefly reheated in the oven or microwave.