Mini Yorkshire Puddings

Name: Mini Yorkshire Puddings
Ingredients: Olive oil; 2 cups plus 2 tablespoons all purpose flour; 3/4 teaspoon salt; 3 large eggs, beaten to blend; 1 1/4 cups whole milk; 1/4 cup water

6 ingredients

14 steps

Ingredients

Olive oil
2 cups plus 2 tablespoons all purpose flour
3/4 teaspoon salt
3 large eggs, beaten to blend
1 1/4 cups whole milk
1/4 cup water

Directions

1

Preheat oven to 450F.
2

Brush 48 mini muffin cups (each about 1 3/4-inch diameter) with oil.
3

Place muffin pans in hot oven.
4

Meanwhile, sift flour and salt into large bowl.
5

Make well in center of mixture.
6

Add eggs and 1/2 cup milk to well; stir into flour.
7

Gradually add 3/4 cup milk and 1/4 cup water, whisking until batter is smooth.
8

Remove hot muffin pans from oven.
9

Spoon 1 tablespoon batter into each muffin cup.
10

Return pans to oven; bake until puddings are puffed and golden brown around edges, about 12 minutes.
11

Cool in pans on racks.
12

(Can be made 1 week ahead.
13

Cover in pans; freeze.
14

Before assembling, uncover and rewarm in 350F oven until heated through, about 7 minutes.)