Serves: 12

​Prep time: 25 Minutes

Bake time: 25 Minutes

Ingredients

• 4 large eggs (room temperature)

• 1 cup all-purpose flour

• 1 cup milk (room temperature)

• ½ teaspoon baking powder

• ½ teaspoon salt

Directions:

1. Preheat the oven to 425F.

   
   

2. Add 1 tablespoon of oil to each cavity of the muffin pan.

   
   

3. Place the muffin pan in the oven for 25 minutes to heat the oil.

   
   

4. Meanwhile, in a bowl or large measuring cup (for easy pouring), whisk the eggs for about 15 seconds until slightly frothy.

   
   

5. Add baking powder, flour, and salt. Whisk until smooth and combined.

   
   

6. Gradually add the milk in 3 portions, whisking well after each addition.

   
   

7. Carefully remove the hot muffin pan from the oven. Quickly pour the batter into each cavity, filling about 1/2 full (the oil should sizzle).

   
   

8. Return the pan to the oven and bake for 25 minutes at 450F. Do not open the oven while baking.

   
   

9. Serve warm with your Sunday roast, jam or any toppings of your choice. Enjoy!