½ cup Canola oil
¾ cup plain flour
½ tsp salt
2 eggs, lightly whisked
Preheat oven to 200°C. Pour 1 tablespoon of oil into six 80ml capacity muffin pans. Place in preheated oven for 5 minutes or until oil is hot.
Combine flour and salt in a bowl. Add the egg and use a balloon whisk to whisk until combined. Gradually add the milk in a thin stream and whisk until smooth. Pour batter among the hot muffin pans. Bake in oven for 20 minutes or until puffed and golden.