Ingredients

• 300g/10½ oz strong white bread flour
• plus extra for flouring
• 6g fast-action yeast
• 6g salt
• 15g/½oz caster sugar
• 15g/½oz softened butter
• cut into small pieces
• 1 medium free-range egg (about 22g/¾oz)
• lightly beaten
• 170ml/6fl oz milk (should make a soft dough – you can add up to about 30ml/1floz extra if needed)
• oil
• for greasing
• 15g/½oz semolina or polenta
• plus extra for dusting

Directions

• Tip the flour into a large mixing bowl. Sprinkle the yeast on one side of the flour and the salt into the other side of the flour. Add the sugar
• butter
• egg and milk
• then mix all the ingredients together to form a soft dough.
• Turn the mixture out of the bowl onto a lightly floured surface and knead for 10 minutes
• or until soft
• smooth and stretchy.
• Lightly grease a large bowl with oil. Place the dough in the oiled bowl
• cover and leave to prove for about one hour
• or until doubled in size.
• Dust the work surface with a mixture of the semolina/polenta and flour. Tip the dough out onto the work surface and roll out to about 2.5cm thick.
• Lightly dust two baking trays with half of the semolina or polenta.
• Using a 9cm/3½oz straight-sided cutter
• cut out eight muffins. Place four muffins
• evenly spaced apart on each of the dusted baking trays. Dust the remaining semolina or polenta over the top of the muffins.
• Leave to prove for another 30 minutes.
• Preheat the hot plate or a heavy-based frying pan on the hob to a very low heat. Griddle the muffins for approximately 5-6 minutes
• then flip over and griddle for another 5-6 minutes on the other side.