475 strong white bread flour, plus extra for flouring
25g polenta or fine cornmeal plus extra for dusting
7g fast-action yeast
50g softened butter, cut into small pieces
375ml whole milk, warmed slightly (should make a soft dough – you can add up to about 30ml extra if needed)
20g runny honey
oil, for greasing
- Tip the flour and polenta 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 honey, butter and milk, then mix all the ingredients together to form a soft dough. You can use a mixer at this stage to mix it to a smooth and elastic ‘ball’.
- 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 flour. Tip the dough out onto the work surface, knead lightly and roll out to about 2 cm thick. Lightly flour the top.
- Lightly dust two baking trays with some polenta.
- Using a 8cm straight-sided cutter, cut out about 14muffins. Place the muffins, evenly spaced apart on each of the dusted baking trays.
- Leave to prove for another 20-30 minutes.
- Preheat a heavy-based frying pan on the hob to a very low heat.
- Griddle the muffins for approximately 6-8 minutes, then flip over and griddle for another 6-8 minutes on the other side.