2 eggs
1 c all purpose flour (DO NOT USE SELF-RISING FLOUR!)
1 c milk
1/2 t salt
1. Heat oven to 450 degrees. Generously grease 6 (6 oz) custard cups or 8 medium muffin cups (2.5 - 1.25 in).
2. Beat eggs slightly; beat in flour, milk & salt just until smooth (Do not over beat!).
3. Fill custard cups about 1/2 full (muffin cups about 3/4 full). Bake 20 minutes.
4. Decrease oven temperature to 350 degrees; Bake 15 more minutes.
5. Immediately remove from cups and serve hot.
(Cook's note: This recipe comes from my original Betty Crocker's Cookbook that I used in high school! Pages may be worn but the recipes are still timeless!)
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