Serves 12

• 2 large eggs
• 1 cup milk
• ⅔ tsp salt
• 1 cup flour
• 6 tsp oil (from the roast)

As the roast cooks, make the batter. In a medium bowl, beat the eggs with a wire whisk until foamy. Beat in the milk and salt. Gradually add the flour, beating to make a smooth batter. Let the batter rest as the roast finishes cooking.

Raise oven temperature to 450°F. For oil, use drippings from roasting pan. Place ½ tsp in each muffin tin. Place muffin pan in oven for 2 minutes until oil is smoky. Remove pan, pour 3 Tbsp batter into each cup. Bake for 15 to 20 minutes. Serve immediately.

Per serving: 83 calories, 4g fat, 3g protein, 9g carbohydrate, 140mg sodium.