|Flour||1 Cup (16 tbs)|
|Milk||7⁄8 Cup (14 tbs)|
|Butter||1 Teaspoon, melted|
|Eggs||2 , well beaten|
Sift flour with salt; add milk and butter and stir until smooth.
Add eggs and beat 2 minutes with a dover egg beater.
Pour into hot buttered muffin tins and bake 15 minutes at 450° F.; reduce heat to 350° F. and bake 15 minutes longer.