2 large eggs
1 cup all-purpose flour
1 cup milk
1/2 tsp. salt

Preheat oven to 425°F. Beat together eggs, milk, flour and salt. Pour in greased muffin cups about 1/2 full. This will make approximately 4 to 5 muffins. While filling skip every other muffin cup because this will allow the air to circulate around them and bake to 15 to 20 minutes until golden brown.

In about 10 minutes if you want a drier muffin pierce the muffin with a knife to allow the steam to escape. If you want them moist then do not pierce. Carefully remove while hot. Serve as bread with breakfast.

Submitted by: Vincent Shenko