Fill each cup of a muffin tin with 1 tablespoon on canola oil and preheat in the oven for 3 minutes. In a large bowl mix together the milk and eggs. Once combined, whisk in the flour and salt into the liquid mixture and pass through a fine mesh strainer.
Remove the muffin tray from the oven, fill the muffin tins ⅔ full of the batter and return to the oven. Shut the door and leave for 25-30 minutes. Ensure you don't open the oven door before they are finished or they may collapse.