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1
Heat the milk and leave to cool until lukewarm.
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2
Stir in sugar and yeast, then let it stand until frothy.
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3
This will take about ten to fifteen minutes.
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4
Combine the dry ingredients and pour in yeast mixture.
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5
Mix on low speed.
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6
Add the egg while mixing.
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7
Turn the dough out into an oiled bowl and cover with plastic wrap.
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8
Let it rise in a warm place (inside a microwave, for instance).
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9
Lightly flour the surface of your working and turn the risen dough onto it.
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10
Knead until smooth, adding flour as needed.
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11
The dough should not stick to your fingers too much.
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12
Separate into mounds of prefered sizes and flatten into rounds, or use a cookie cutter to cut out circles.p
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13
Place the rounds on a parchment lined tray dusted with cornmeal.
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14
Leave to rise for half an hour, or until it uas doubled almost twice in size.
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15
The muffin dough should feel like baby earlobes when pressed after risen.
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16
Heat a girdle and pour a little oil.
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17
Toast the muffins on each side until golden brown.
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18
Be careful not to burn them.
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19
Bake in preheated oven at 190C for ten minutes so that it is crispy.
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20
With a fork, poke the sides of the muffin AMD break it open carefully.
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21
Don't use a knife or there won't be any nooks (little holes where the jam and/or butter seeps into) in your muffins.
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22
You can sandwich ham and egg and cheese between them also for a homemade mcmuffin (^o^)
