What you’ll need:
6 eggs
1 cup flour (I’ve tried using whole wheat flour to make it healthier but it doesn’t turn out quite as good).
1 cup milk
1 Tbsp. sugar
1/2 teaspoon salt
1/2 stick butter
1 cup flour (I’ve tried using whole wheat flour to make it healthier but it doesn’t turn out quite as good).
1 cup milk
1 Tbsp. sugar
1/2 teaspoon salt
1/2 stick butter
2 muffin pans
Directions:
Preheat the oven to 375 degrees. In a bowl, beat together all the ingredients except for the butter. Slice the butter and evenly disperse between the muffin pans, as shown in the picture below. Put the pans in for a couple minutes while it’s preheating to melt the butter, then pour some batter into each compartment in the muffin pans until each muffin compartment has amount the same amount. Cook for about 10-15 minutes, or until it is golden brown, or as dark as you like it. Also, bear in mind that the muffins will rise substantially, so make sure your rack isn’t too high (I’ve made that mistake before). I also wouldn’t recommend trying this in a toaster oven.
Notes from Jill's Kitchen: This was such a smashing success that I don't even know what to say. It was so easy! And quick! And delicious! We halved the batch (as usual), which was perfect for the three of us.
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