Combine all ingredients in a food processor or blender and pulse until smooth.
Fill the mini-muffin tins full of batter and bake for 20 - 25 minutes, until puffed and lightly browned. Start checking them at 15 minutes to make sure they are not getting too brown.
Let bread cool on a rack for a few minutes and it should release easily.
Notes
Batter can be made in advance and refrigerated (covered tightly) up to 3 days.