Honey Lavender Yorkshire Pudding
4 large eggs
1 1/2 cup milk
1 tsp Honey Lavender craft salt
1 1/4 cup all purpose flour
4 tbl vegetable or canola oil
In blender or food processor, combine eggs, milk, flour and Honey Lavender craft salt until thoroughly mixed. Chill in refrigerator for 30 minutes.
Preheat oven to 425 degrees.
Pour 1 tbl of oil in four cups in the muffin tin.
Place muffin tin in oven on top rack, and allow tin to heat for 8-10 minutes or until oil is smoking hot.
Carefully pour egg mixture into the four oiled muffin cups and place tin into the oven.
Bake 15-20 minutes, keeping the oven door closed (the pudding will collapse if the door is opened too often).
Remove tin once pudding is cooked and pop out with a spoon.
Serve hot and prepare to wow your dinner guests!