Preheat oven to 425℉. Pour 1/2 tsp of canola oil into bottom of 12 regular size muffins tins. Place in oven and allow to heat for 5-7 minutes.
In a large bowl, whisk eggs until smooth. Add milk and whisk until combined. Add remaining ingredients and whisk until smooth, approximately 30 seconds.
Remove muffin tins from oven and fill each with approximately 3-4 tbsp of batter (about 1/2 full) Return to oven and bake for 18 minutes until puffed and starting to brown. Reduce heat to 350℉ and continue to bake for an additional 12-15 minutes. Remove from oven and serve immediately.