Pre-heat your oven to 200°C, your oven needs to be really hot.

Fill each well of your muffin tin with 1 tsp oil. Place the tin in oven to get hot whilst preparing your batter.

Break the eggs into a cup. If the eggs come to about halfway in the cup, then use half a cup of milk. There should be the same amount of milk as there is eggs.

Using a large bowl, sift the flour making a well in the middle. To the well, add your eggs and a pinch of salt. Mixing with a fork or whisk, gradually add your milk until you have a smooth, lump-free and thick batter. Leave mixture to stand until the fat in the muffin tin is boiling hot.

Spoon your mixture into the tin, about 1 quarter of the way, but no more than halfway. Place the tin back in the hot oven for around 25 minutes, or until they are raised and golden brown. Do not open the oven before 25 minutes!