Preheat the oven to 425 degrees.

In a large bowl, whisk together the flour and salt.

In a liquid measure, or medium bowl, whisk together the eggs and milk until well combined. Add to the dry ingredients and mix with a wooden spoon or spatula until combined. Set aside.

Add 1 teaspoon of the oil to each cup of a 12-count muffin tin. Place in the oven for 5 minutes. You want the pan to be hot! Increase the oven temperature to 475 degrees.

While the muffin tin heats up, I like to transfer the batter to a large liquid measure or bow with a spout for easy and quick pouring.

Remove from the oven and quickly fill the muffin cups 1/2 of the way full. Quickly return to the oven and bake for 20-25 minutes or until puffed and golden. Serve immediately!