Ingredients:
300g (10½ oz) strong white bread flour, plus extra for dusting
7g sachet active, dried, yeast
1/2 tsp salt
15g (½oz) caster sugar
15g (½oz) softened butter, cut into small pieces
1 medium egg, lightly beaten
170ml (1/2 cup + 2 tbsp milk (should make a soft dough – you can add up to about 2 tbsp extra if needed)
oil, for greasing
15g (½oz) semolina or polenta, plus extra for dusting
Method:
Sift 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 work surface and knead for 10 minutes, or until soft, smooth and elastic.
Lightly-grease a large bowl with oil. Place the dough in the oiled bowl, cover and set aside to prove for about one hour, or until doubled in volume.
Dust your work surface with a mixture of the semolina/polenta and flour. Turn the dough out onto the work surface and roll out to about 2.5cm (1 in) thick.
Lightly dust two baking trays with half of the semolina or polenta.
Using a 9cm (3 1/2 in) 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.
Set aside to prove for another 30 minutes.
Preheat a hot plate or a heavy-based frying pan or skillet 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.
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