Recipe from

Oxmoor House


2 eggs
1 cup all-purpose flour
1 cup milk
1 tablespoon butter or margarine, melted
1/2 teaspoon salt


Beat eggs with electric mixer until light and fluffy. Add flour and milk alternately, beginning and ending with flour; beat well after each addition. Stir in butter and salt.

Heat a well-greased muffin pan in a 450° oven for 3 minutes or until very hot. Spoon batter into muffin pans, filling two-thirds full. Bake at 425° for 20 minutes; reduce heat to 350°, and bake an additional 20 minutes. Serve immediately.