Categories: Muffins
Ingredients
- 4 eggs
- 2 cups milk
- 2 cups flour--not sifted
- 1 teaspoon salt
Directions
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Preheat oven to 450 degrees with rack in middle position. Spray a 12-cup muffin pan with nonstick cooking spray.
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Do not use muffin liners. These do NOT cook like muffins. They are more like muffin tops, so using a paper liner only means you get a hollow bottom and paper stuck to your popover.
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Whisk eggs by hand until they’re a light, uniform color, but not yet fluffy, about 1 min.
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Add milk and whisk until incorporated.
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Place flour in bowl and add salt on top.
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Using a wooden spoon, stir until all the flour has been moistened and incorporated. You will still have lumps (like brownie batter), but that’s fine.
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Transfer the batter to a container with a spout—like a measuring cup—and pour into muffin cups, filling almost to the top.
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Bake for exactly 30 minutes. Don’t peak while cooking or they will fall.
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After 30 min, remove to cool rack and pierce the top with a knife to release steam.
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Serve with butter, jams, or cream cheese. These are good both warm and at room temp.