Here is a quick little recipe that you can either make for breakfast to replace pancakes or for dessert after a nice roast. One of the things I instantly fell in love with when I came to the UK, was Yorkshire Pudding. These muffins are a nice version.
2 cups of flour
250 ml of water
500 ml of milk
Preheat the oven to 210° Celsius (410° Fahrenheit)
Begin with the eggs and whisk them together well.
Add in the flour, milk and then the water. It is a simple batter really, but the twist comes when you fill up a 12 muffin tin with the batter.
Fill less than half of the tin slots, and then bake in the oven for 25 minutes.
What emerges from the oven, is what I call Yorkshire Pudding Muffins.
Slowly sift icing sugar over the muffins and add golden syrup to taste.