Yields: 6 large
1 cup whole milk
1 cup sifted flour
2 tbsp (14 gr) butter
Start by diving butter evenly into the 6 muffin tins. Place the tin into the oven and preheat it to 375 F (the tin needs to be very hot). Meantime, beat eggs with milk. Stir in flour and mix thoroughly but not too much just until incorporated.
Once the oven is preheated, remove tin from oven, and distribute the batter evenly into 6 muffin tins. Try do to it as quickly as you can so the oven and tin don’t lose too much heat. Bake for 25 minutes or until puffed and golden.