Not all flours are created equal.
I found out the hard way.
The first time I made these, I used White Lilly Self Rising flour.
You know, the kind I use for my biscuits.
Hey, it was all I had in the cabinet at the time
What I ended up with was a bunch of hockey puck looking things.
So when life gives you lemons, or the wrong flour, you make lemonade or send the Hubster up to the store to get you the right kind of flour.
All Purpose everyone, yes All Purpose.
Another hint, make sure your muffin tins are screaming hot. Then pour your batter in.
You know, for breakfast, maybe this morning?
Adapted from Virginia Hospitality
1 cup flour
1 cup milk
3 tablespoons canola oil
1/2 teaspoon salt
Preheat your oven to 400 degrees.
Put the flour, milk, oil, salt and eggs in a blender or food processor. Blend well. Spray your muffin tins with Pam or brush with butter. Place in the oven for 10 minutes.
Pour batter into hot muffin tins, filling each 2/3 full. Bake for 15 minutes
Reduce heat to 350 and bake another 30 minutes. DO NOT OPEN OVEN door until cooking time is finished.
Peace be with you,