Ingredients
• 1 cup plain flour
• 1/2 teaspoon sea salt
• 2 eggs
• 2/3 cup milk
• 1 1/2 tablespoons rice bran oil
Method
1. Sift flour into a bowl. Add salt. Stir to combine. Make a well in the centre. Whisk eggs and milk together in a bowl. Add to flour mixture. Whisk until smooth. Cover. Refrigerate for 30 minutes.
2. Preheat oven to 220°C/200°C fan-forced.
3. Place 1 teaspoon oil in each hole of a 6-hole, 1/3 cup-capacity muffin pan. Place pan in oven. Heat for 10 minutes or until oil is very hot. Carefully remove pan from oven. Carefully pour 1/3 cup batter into each pan hole. Return to oven. Bake for 20 to 25 minutes or until golden and well risen. Serve immediately.
