|
2 cups flour
1 teaspoon salt
6 eggs, room temperature
2 ½ cups milk
drippings from roast or solid vegetable shortening
Add all ingredients except drippings in a blender, and
blend for 3 minutes. Allow the
batter to rest for at least an hour.
You can also make this the day before.
When the roast is done, remove from oven and place meat
on carving board and tent with foil.
Preheat oven to 425.
With a baster, remove the drippings from the pan and
put 2 teaspoons of drippings in each muffin cup. Place muffin tin in oven for 3 minutes to get pan very
hot. Carefully remove muffin tin
and pour batter ¾ full into each muffin cup. Put back in oven, and bake for 20-25 minutes or until puffed
and golden brown. Serve
immediately.
Tips: If you are not going to make gravy with the pan
drippings, you can also pour the batter into the roasting pan and place in
oven to cook. If there is a lot of
grease, remove some before adding batter.
|