• 4 eggs
  • 2 cups all-purpose flour 
  • 2 cups milk 
  • 1/4 cup vegetable oil    



  1. Preheat the oven to 450 degrees F (230 degrees C). 
  2. In a large bowl, whisk together the eggs and milk until well blended. Whisk in the flour one cup at a time until frothy and well blended. Set aside.  
  3. Distribute the oil equally among 12 muffin cups, a little over a teaspoon per cup. Place in the oven for 5 to 10 minutes, until smoking. Remove from the oven and quickly ladle about 1/4 cup of batter into each cup. 
  4. Bake for 30 to 35 minutes in the preheated oven. Serve immediately. I turn my oven off and leave the door partially open with the yorkies inside to keep them from deflating

Prefer them done in Remkins as they seem to cook more consistently with a better texture. 

For the oil Seems to work well when just enough is poured in to cover the bottom.. 

Not just smeared in but a pour so you have a bit of depth to it that would be the level a drop of oil would just stand on a dry surface to.


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