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1
In a medium bowl, whisk eggs just to blend.
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2
Gradually whisk in milk.
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3
Sift flour and salt into egg mixture and whisk until well blended and smooth.
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4
Whisk in all herbs.
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5
This is the first key to success- let the batter stand at room temperature for AT LEAST 30 minutes!
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6
While the batter is resting, preheat the oven to 450u00b0F.
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7
This is the second key to success- the oven must be very hot!
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8
Re-whisk the batter before using and transfer to large measuring cup or pitcher with a spout so it will be easy to pour.
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9
Heat muffin tin with 12 muffin cups in oven for 10 minutes.
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10
This is the third key to success- the muffin tins must be very hot!
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11
Transfer drippings or melted butter to a measuring cup with a spout so you can easily pour it into the muffin tin.
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12
Pour about 1 tsp drippings or melted butter in each muffin cup.
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13
Return pan to oven for about 6 to 8 minutes.
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14
This is the last key to success- the fat must be very hot!
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15
Pour batter evenly into the muffin cups onto the hot fat.
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16
Bake until puddings are golden and puffy, about 12 to 15 minutes.
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17
Puddings will sink slightly in centre.
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18
Serve immediately out of oven while still hot.
