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1. Combine the water, yeast, and a pinch of sugar in a small bowl and let stand until foamy, about 10 minutes.
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2. Combine 2 cups of the flour and the salt in a large bowl. Make a well in the center and pour in egg, milk, butter, and yeast mixture. Mix until creamy, about 2 minutes.
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Add the remaining flour 1/2 cup at a time, stirring in each time, until you have a soft dough that just clears the sides of the bowl.
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3. Turn the dough out onto a floured work surface and knead for 5 to 10 minutes. Return the dough to a clean, greased bowl, cover with plastic wrap, and allow the dough to rise until doubled in size, about 90 minutes.
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4. Sprinkle a work surface with cornmeal. Pour the dough out of the bowl and onto the surface. Sprinkle the top of the dough with cornmeal and then roll the dough into a rectangle about 1.3 cm (1/2 inch) thick. Use a large round cookie cutter or an upside down drinking glass (2.5-3 inches/7-8 cm) to cut the muffins out of the dough.
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5. Heat a large frying pan/skillet over medium heat. Place the muffins onto the skillet and let them cook for 5 minutes on each side.
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6. Cool on a rack.
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Remarks:
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If using instant yeast, you can just mix the yeast in with the flour and omit this first step and the sugar.
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The muffins should be golden brown on each side.
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Once the muffins are cooked through, they should sound hollow when tapped.
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Serving suggestions:
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Eat halved, toasted or not, with butter, jam, curd, cream cheese, cottage cheese, etc...
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You can make sandwiches or hamburgers with them too.
