This has been my go-to recipe for yorkies for a few years now! The ratio of ingredients is PERFECT & they come out high, fluffy & hollow every time (due in part to the whipping of the batter I believe, & it's ESSENTIAL to let th oil or drippings heat in the oven at least 10 minutes, 15 is better) - my family LOVES them! I've used pan drippings insead of oil which is the best way in my opinion but when I do use plain veggie oil I add 1/4-1/2 teaspoon of salt to the batter. The high heat is another important factor that allows them to pop-up & cook on the outside yet remain soft on the inside, just watch them because all ovens are different so your time may be different from anothers...So good in fact that I'm making another batch for our leftovers tonight! ***UPDATE 2/15/12: Making these AGAIN tonight to go with our roast beef & realized that I'd failed to mention an "essential" or two...LET YOUR MILK & EGGS GET TO ROOM TEMP PRIOR TO MAKING THESE - and WHIP THE BATTER IMMEDIATELY BEFORE LADELING INTO THE MUFFIN TINS!!! These tips ensure the "sky high" results you're looking for!
Leftovers??? We like to reheat them slightly in the microwave, dust them with powdered sugar & squeeze lemon juice over them for a dee-liciously different breakfast treat!
Was this review helpful?
13 users found this review helpful
This has been my go-to recipe for yorkies for a few years now! The ratio of ingredients is...