Up to 3-4 hrs before cooking, mix
together the milk, eggs, flour and 2 tsp
salt in a food processor or blender until
you have a smooth batter. If you don’t
have a food processor or blender, whisk
the eggs into the flour and salt, then
gradually whisk in the milk until smooth.
Transfer to a jug, cover and leave at
room temperature for at least 15 mins.
Heat oven to 220C/200C fan/gas 7 and brush 12 holes of a muffin
tin with the oil. Heat the tin in the oven
for 5 mins, then carefully lift out and
quickly pour the batter into the holes.
Bake in the oven for 5 mins, then reduce
oven temperature to 200C/180C fan/
gas 6 and cook for a further 30 mins
until puffed, risen and golden.