2 eggs
1 c. milk
1 tbsp. melted butter
1 c. all purpose flour
1/4 tsp. salt

Set oven at 450 degrees. Butter muffin pans or glass or pottery custard cups. Beat eggs until light, then add the rest of the ingredients (do not over beat). Beat until evenly blended, 30 seconds electric beater. The batter should be like heavy cream. Add more milk if necessary. Pour into pans, having them 1/3 full. Bake 20 minutes. Reduce the heat to 350 degrees and bake about 20 minutes longer. Makes 8 to 12.