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by Wendy Kennedy
1 cup flour
3/4 tsp salt
2 eggs (or whites from 4 egges)
3/4 cup milk
1/4 cup water
Preheat oven to 425F.
Sift flour and salt together. Beat eggs until foamy.
Beat in milk and water. Add flour & salt to liquid
& beat until bubbly.
Grease muffin tin cups generously, heat pans.
Fill muffin tin cups 3/4 full with batter.
Bake for 30 - 35 minutes.
Serve with roast & gravy - delicious!!
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