Place your eggs into a bowl of hot water. This will warm the eggs quickly instead of waiting hours for the eggs to come up to room temperature.
Preheat your oven to 450 degrees, and place the empty muffin pan into the oven. This will warm the pan for use.
Next, pour the milk into a saucepan on low heat. Also, place the butter into the saucepan, and begin to mix until the butter melts. As soon as the butter melts, remove the pan from the heat.
Pour the warmed milk and butter mixture into a bowl. Mix in the eggs.
Add the flour and salt to the bowl. Whisk in the flour and salt until no lumps remain.
Once the batter is made, remove the hot muffin pan from the oven. Being careful not to burn yourself on the pan, begin pouring the batter into the muffin pan, pouring until each cup is 3/4 of the way full. I like to put the batter in a liquid measuring cup to make the batter easier to pour. Once the batter is poured into the cups evenly, place the filled muffin pan in the center of the oven.
Bake at 450 degrees for 15 minutes. After the 15 minutes are up, reduce the heat to 350 degrees and bake for 5 more minutes.
Once finished baking, serve immediately with butter, jam, or even herbs and cheese!
