Temperature: 375 ° F

Ingredients

Instructions

This recipe makes enough for 6 muffins. You can double it if you want to feed more people.
Preheat the oven to 375 degrees.
Grease liberally (or alternatively, line with parchment paper) 6 ramekins, 4-inch size.
In the bowl of an electric mixer, beat eggs for approximately 3 minutes on low speed, gradually adding the milk and butter. Continue beating, still on low speed, gradually adding flour and salt into the mixing bowl. Blend at high speed for 3 minutes.
Pour batter into ramekins, filling about 1/2 full. Bake at 350 degrees for 30 minutes, then turn down the oven to 325 degrees for 30 to 40 minutes until muffins are deep golden brown in color. Remove from oven and pierce muffins with knife for steam to escape.
DO NOT OPEN THE OVEN DURING THE FIRST 45 MINUTES OF BAKING OR THE MUFFINS WILL COLLAPSE.
Stuffing the Muffin:
With a sharp knife, slice off top of muffin. Fill muffin with stuffing, then place the top of the muffin back. If you don't want to put the top on, let them overstuff through the top. Reheat for 10-15 minutes at 300 degrees. (For cold fillings, do not reheat the muffins.)
Note: If muffins don't rise above the edge of the ramekin, instead of slicing off the top, cut a 2-inch hole in the muffins, scoop out the inside and fill with stuffing. Replace the top.
For easier handling of ramekins, place them inside a pan before putting them into the oven.
Yield: 6 muffins