3/4 cup milk

3/4 cup flour

1 egg

1/2 teaspoon salt

1 teaspoon fat from roast, to each muffin pan

Beat egg, add milk, flour and salt. Continue to beat until well blended. It is best to prepare this mixture 2 to 3 hours before baking. Have pans sizzling hot; add fat to hot pans. Fill the muffin pans 3/4-full. Bake at 375 for 20 minutes.