In a bowl add Eggs, Milk, Salt, and Bullion. With a mixer blend at a brisk speed until well combined.

While mixing slowly add Flour, keep mixing until smooth and silky.

Refrigerate for minimum of 1 hour.

Preheat oven to 220 ℃ / 425 ℉.

Using a 12 cup muffin tin add 5 g of Lard to each cup. Place muffin tin in oven for 15 minutes, (until hot).

Remove tin from oven, quickly add equal amounts of Batter to each cup.

Place tin back in oven, bake for 30 minutes.