Servings: 6 people
- ¾ cup all-purpose flour (1 mug plain flour)
- 3 large eggs (1 mug of eggs)
- ¾ cup whole milk (1 mug of milk)
- ½ tsp kosher salt (5 grams kosher salt)
- ¼ cup rendered fat or hot oil (I used rendered duck & bacon fat)
In a medium bowl, whisk together flour, eggs, milk and salt until smooth. Do not overmix.
Allow the batter to rest 30 minutes at room temperature.
Preheat oven to 400 degrees. (Tom says 210 C or 410 F)
Add a teaspoon of fat to each cup of a muffin tin (Tom says add 1 cm of oil to each hole of a Yorkshire pudding tray)
Transfer to the oven and heat for 5-6 minutes.
Once hot, divide batter equally to fill the cups about halfway.
Return the muffin tin into the oven for 10 to 12 minutes, or until the puddings are golden brown and crisp.
Equal Parts Eggs, Flour and Milk for a successful recipe.
Serving: 1muffin | Calories: 96.9kcal | Carbohydrates: 9g | Protein: 2.8g | Fat: 5.5g | Saturated Fat: 0.6g | Polyunsaturated Fat: 1.6g | Monounsaturated Fat: 3g | Cholesterol: 31.4mg | Sodium: 20.6mg | Potassium: 54.5mg | Fiber: 0.3g | Sugar: 1.1g | Vitamin A: 1.8IU | Vitamin C: 0.3mg | Calcium: 3mg | Iron: 1.4mg