2 eggs
1 c. milk
1/2 tsp. salt
1 c. all purpose flour
2 tbsp. drippings from roast

Preheat oven to 400 degrees. Divide the drippings into a twelve 3-inch muffin cups, tilt to coat all sides. Place in oven for 5 minutes. Meanwhile, in medium bowl, whisk eggs until foamy, beat in milk and 1/2 teaspoon salt, gradually beat in flour until batter is smooth. Place 2 1/2 tablespoons batter into each greased muffin cup and bake 30 minutes. Serve with roast.