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Blend: Add all ingredients to a blender and blend until completely smooth.
Strain: Strain the batter through a fine mesh sieve once for a smoother texture.
Prep the parchment: Cut parchment into 5-inch squares. Cut a 2-inch slit from each side (about 2 inches in from each corner), leaving the center intact. Place each square over the muffin pan and press it down with a cup so the paper folds in to fit.
Fill: Pour the batter into each cup, about 90% full. Tap the pan lightly to remove air bubbles.
Bake: Bake at 440°F for 12–13 minutes, until the top is deeply browned and the center is still slightly jiggly.
Chill: Let cool, then chill in the fridge for a few hours before serving.