Here are the following ingredients:
Follow these cooking methods/directions: 1. Combine flour and salt in a large bowl. Add milk and eggs; beat with electric mixer just until smooth. Cover and refrigerate for at least 1 hour, or for up to 8 hours, until ready to cook (Note: if refrigerated longer than 1 hour, allow batter to return to room temperature before baking). 2. Pour or spoon in enough fat to make a thin layer of fat in the bottom of each cup of a 12-cup muffin pan; heat the pan in preheated 425ºF oven for 5 minutes. 3. Working quickly and carefully, divide batter among the muffin cups. Bake for 15 to 20 minutes until puffed and golden brown. Serve immediately.