METHOD:
Sift the flour into a mixing bowl and make a well in the centre; break the egg into the well and whisk together until the flour and egg are combined. Add the milk and water and whisk together very well.
This is the important part: heat the oven to 220C, put 15ml of oil into each cup of a muffin pan and place in the oven for about 10 to 15 minutes to get the tin and oil smoking hot.
Remove the muffin pan and immediately pour portions of the mixture into each of the hot cups, about half full.
Return the baking tray to the oven on a high shelf for about 20 to 25 minutes. Keep an eye on them, and remove when they have risen high and are crisp and golden. Serve immediately.
SERVES: Six
TIME: 35 minutes
Ingredients:
75g flour
1 egg
75ml milk
55ml water
180ml sunflower oil
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