In a small bowl, combine lard/shortening, oil, and flour. Mix well until fully blended.
½ cup lard, 2 tablespoons oil, 3 tablespoons flour
Use the above mixture to generously grease 2 12-cup muffin pans. Set aside. The cups should be thickly coated as this helps form a unique shape (like a salakot) aside from the baking method later on.
Preheat the oven to 200°C/180°C for fan /400°F.
In a large bowl, add the eggs and beat. Then add the milk, salt, and sugar. Mix until the sugar is dissolved.
2 large eggs, 1 can evaporated milk, ¼ teaspoon salt, 1 ¼ cups sugar
Add oil and vanilla. Mix until well incorporated.
⅔ cup vegetable oil, 1 teaspoon vanilla
Sift in the flour and baking powder. Mix well using a whisk or an electric mixer. The batter should not be too thick, you want a batter that is smooth and makes continuous ribbons when from the whisk or spatula when lifted. If too thick, add some water.
3 cups all-purpose flour, 3 teaspoons baking powder
Add some drops (about ¼ teaspoon) of yellow food color and mix again just until well incorporated.
Yellow food color
Pour the batter over your prepared pan, about ¾ full.
Bake in the preheated oven at 200°C for about 3-5 minutes or until the edges rise up, creating a crater in the middle. Then turn the heat down to 160°C and bake for another 10 minutes fully baked, do the toothpick test. You’ll notice that the middle part will rise after some minutes and create a dome, forming the salakot.
Remove the muffin pans from the oven. Let cool down a bit in the pan until cool enough to handle.
Transfer to a serving tray.