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Source: Ann Hilgenberg


1 cup all purpose flour (do NOT use self-rising)
1 cup milk
2 eggs
1/2 teaspoon salt
vegetable oil, for coating muffin tin.


Preheat oven to 425.
Place 1 teaspoon of oil into each muffin space.
When the oven is ready, place the tin into the oven to heat oil.
Mean while, combine the flour, egg, milk & salt in a small mixing bowl. WITH AN OVEN MITT, CAREFULLY remove muffin tin.
Spoon about a tablespoon full of batter into each muffin space. CAREFULLY return muffin tin to oven & bake for 15-20 minutes or until nicely browned & bubbly. Serve as is or with worcestershire sauce. GREAT with roast beef!!

Servings: 12

Serving Size: 1 muffin size

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