- Place the our, mustard and salt in a bowl and stir in the eggs, followed by the milk. Swap your wooden spoon for a wire whisk and beat until smooth. Cover and chill for 10 minutes or until ready to cook.
- Heat oven to 220°C. Divide the oil between a 12-hole mu n or deep tartlet tin and heat in the oven for 5 minutes.
- Stir the beef and spring onions into the batter. Quickly ladle into the heated tin and bake for 20-25 minutes until well risen and browned – make sure they are cooked all the way through or they will sink as they cool.
- Serve with sour cream and chives.
If you have problems with soggy bottoms on your mini toads then try this: add 1/3 of the batter to the hot oil in each mu n cup and place in the oven until they start to rise, about 5 minutes, then add the remaining batter to each cup and return to the oven for the last 15 minutes or so.