Preheat the oven to 425 degrees.

Generously (and I mean generously) grease a mini muffin pan. Use a non-stick pan if you have it. And if you don’t have a mini one by all means use the regular size and bake it for longer. But no matter what don’t attempt to use muffin liners…not that I know from experience. :)

Whisk together the eggs, milk, and butter.

Whisk the flour and salt into the egg mixture until it is well blended.

Pour the batter into the prepared muffin cups until they are at least three-quarters full.

Bake for 14 – 16 minutes or until they puff up and are golden brown. Do not open the oven and let the heat out while baking. If you are using a regular size muffin pan (instead of mini) they will obviously need to bake for longer.

Once they are done gently pierce them with a skewer, toothpick, or tip of a knife to let the steam out. Otherwise the steam could cause the inside to become soggy. You also don’t want to refrigerate the leftovers for the same reason…just leave them at room temperature.