50g cornflour
3 medium eggs, beaten
150ml semi skimmed milk
2 tbsp sunflower or vegetable oil

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1. Preheat the oven to 220°C/200°C Fan/Gas 7.

2. Place flour mix and cornflour into a medium bowl, add the beaten eggs and milk and whisk with an electric whisk until the mixture is light and frothy. Season and set aside in the refridgerator.

2. Divide oil between 12 muffin containers and place in the oven for about 3 minutes until really hot.

3. Remove from oven and pour batter into muffin containers and cook for 15 minutes until well risen, crisp and golden.

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