Preheat Oven to 450°. Once preheated, place 6 serving muffin tin in oven to heat. DO NOT proceed until muffin tin is heated.
Combine egg and milk in bowl. Whisk in flour and cornstarch until incorporated and a watery batter with small clumps forms. Carefully remove hot muffin tin from the oven. Divide butter into six portions and place in each cup of the muffin tin. Return to oven until butter is melted and slightly browned, 2-3 minutes. Carefully remove muffin tin from oven and immediately fill each cup halfway with batter. Bake 15 minutes. Reduce oven temperature to 425° and continue baking until puddings are puffed and well browned, 8-10 minutes. DO NOT open the oven while baking.
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|Serving Size: 1 Serving (67g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 94 (56%)|
|Amt Per Serving||% DV|
|Total Fat 10.5g||14 %|
|Saturated Fat 4.5g||22 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 292.2mg||90 %|
|Sodium 120.6mg||4 %|
|Potassium 90.7mg||2 %|
|Total Carbohydrate 10.5g||3 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 10.5g|
|Protein 8.4g||12 %|
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Calories per serving: 168
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