Ingredients:

  • ½ cup (65g) all-purpose flour
  • 3 large (150g) eggs, room temperature
  • ¾ cup (180ml) whole milk, room temperature
  • 1 tbsp (12g) honey
  • 1 tsp (5ml) vanilla extract
  • ¼ tsp (1.5g) salt
  • 3 tbsp (42g) unsalted butter

Instructions:

  1. Preheat your oven to 425°F (218°C). Place your muffin tin or mini cast iron pans directly on the oven rack to heat up.
  2. Add ½ tbsp (7g) of butter to each cup and return to the oven for 2 minutes until the butter is bubbling and shimmering.
  3. Combine the flour, eggs, milk, honey, vanilla, and salt in a blender. Pulse on high for 30 seconds until the batter is completely smooth and slightly frothy.
  4. Quickly remove the hot pan from the oven and immediately pour the batter into the center of each buttered cup, filling them about halfway.
  5. Bake for 12–15 minutes until the edges are mahogany-colored and have risen significantly above the rim of the pan.