Needs 2 hours for batter in fridge.
To serve 8-10.
Use a dark metal muffin pan. [There's more magic in dark metal -K] Measure exactly.
3/4 C + 2 Tbsps all-purpose flour
3/4 - 1 tsp salt
3 extra large eggs
1 1/2 C milk
canola oil (not olive!!)
- sift flour and salt together
- beat eggs with whisk in a medium-sized [I'd say medium-large] bowl until thick
- add 1/4 of the milk (about 1/3 cup) and all of the flour mix
- beat 1/2 minute, making sure it's well combined
- add the remaining milk
- beat another minute (or less!)
- refrigerate for 1-2 hours
- heat oven to 450° F, put exactly 1 Tbsp of oil in the bottom of each muffin hole, and place the muffin tin in the oven as it is heating to 450°--don't worry if oil smokes (good sign it's getting hot enough!)
- when oven is 450°, take tin out and evenly distribute batter into each hole (should make 10-12)--if you can, avoid adding to an already-poured amount (will not rise)
- bake 15-17 min or until puffed/brown