Gather all ingredients before starting the recipe.
Pre heat oven to 425°F
Cover the bottom of each mini muffin section with2 tbsp oil, divided equally in each section. Place the mini muffin tin on a cookie sheet on the middle rack of a pre-heated oven and heat the oil almost to the smoking point, about 3-4 minutes.
In the meantime, 3 tbsp all-purpose flour, 3/4 cup milk or water, 2 whole eggs and kosher salt in a bowl and mix with a wire whisk until the batter is smooth and a little looser than pancake batter.
When the oil has become hot, pour the batter into each of the 12 muffin sections to nearly the top.
Bake for 20-30 minutes or until the Yorkshire Puddings are puffed and golden brown.
