Rachael Coon ~Shelly Mann
My
mom served her mission in England and learned how to make these while there. I
grew up eating them filled with gravy alongside a nice roast. If I don’t have
enough time to make dinner rolls, I’ll make these instead and my kids like them
with honey.
¾ Cup Flour
¾ Cup Milk
3 eggs beaten
3 pinches of salt
¾ Cup water
Vegetable oil
Muffin tin
Heat oven to 425* and place a little oil
(just enough the cover the bottom of the pan) in each muffin tin spot and place
in oven to preheat. Meanwhile, mix flour, milk, eggs, salt and water with a
beater for 2 minutes or until well mixed and slightly foamy. Test your oil in
the oven by sprinkling water on top (it should sizzle) or check to see if they
are smoking. Pull the hot muffin tin out of the oven a little bit and pour the
mixture in each tin about 2/3 full using a spatula to help scrap the sides.
Bake for 12-15 minutes until brown and crisp. Serve warm with gravy or honey.
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