Preheat the oven to 400°F.
Brush a small amount of olive oil around the insides of each well of a non-stick mini muffin tin. *Use a spatula to scrape down the sides of the blender so that everything gets blended well.
Allow the batter to rest for about 20-30 minutes, and then give it a quick blend.
Pour the batter into the prepared muffin tin, leaving about a 1/8” inch from the top.
Bake at 400°F in the oven for 15-20 minutes until all puffy and nicely browned.
Remove from the oven and let cool on a rack for a few minutes.
Serve immediately or store in an air-tight container in the refrigerator for up to one week.