Ingredients
1/2 cup milk, room temperature1 egg, room temperature1/2 cup all-purpose flour1/4 teaspoon salt
Preparation
In a bowl, beat all ingredients just until smooth. Pour into four greased muffin cups. Fill the remaining muffin cups two thirds full with water.
Bake at 450° for 15 minutes. Reduce heat to 350° (do not open door). Bake 20 minutes longer or until deep golden brown (do not underbake).
