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Categories:Viewed: 39 - Published at: 4 years ago
Ingredients
- 1 1/4 cups all-purpose flour
- 1 teaspoon salt, to taste
- 2/3 cup milk, at room temperature
- 2/3 cup water, at room temperature
- 3 large eggs
- 4 tablespoons roast beef pan drippings
- 4 teaspoons minced fresh rosemary
- 1/8 - 1/4 teaspoon cayenne, to taste
Method
- In a bowl combine flour and salt.
- With a handheld mixer add the milk, in a stream, until smooth.
- Add water and eggs and beat until combined well and bubbly.
- Let stand, covered, at room temperature for 1 hour.
- Preheat oven to 450 degrees F.
- Divide drippings among eight muffin pan cups.
- Heat the cups in the oven until almost smoking.
- Beat batter until bubbly, stir in rosemary and cayenne, and divide among muffin cups.
- Bake 10 minutes in lower third of the oven without opening the oven door.
- Reduce oven temperature to 350 degrees F and continue to bake for another 10 minutes until puffed, crisp and golden brown.
- Serve immediately.