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1
Put the flour and salt in a large bowl and rub in the butter.
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2
Stir in the milk and yeast and mix to form a soft dough.
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3
Put the dough on a flat work surface and knead for 10 minutes until smooth and silky.
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4
Put the dough back into a clean bowl, cover with cling film and leave to rise in a warm place for about 1-2 hours until roughly doubled in size.
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5
Build up the fire in the oven until it is about 190C/375F which will take about 45 minutes.
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6
When it is up to temperature, push the fire to the back of the oven with your metal peel or coal hook.
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7
When the dough has risen, knead it briefly to remove the gas.
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8
Divide into 8 or 10 pieces and shape into round rolls.
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9
Flatten each roll with the flat of your hand until they are about 1cm/1/2 inch thick.
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10
Put the rounds of dough on to a baking sheet, liberally dusted with fine polenta.
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11
Leave to rise a second time for about 20 minutes.
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12
Open the oven door and put the tray of muffins into the oven.
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13
Close the door and bake the muffins for 3-4 minutes.
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14
Wearing your oven gloves, open the oven door and take out the baking sheet and quickly flip the muffins over with a palette knife.
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15
Put the baking sheet of muffins back in the oven and shut the door.
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16
Bake for another 3-4 minutes until they are golden brown and risen.
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17
Open the oven door and take the tray of muffins out of the oven and cool them on a wire rack, covered with a clean towel to prevent them becoming crusty.
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18
Serve the muffins warm, split in half with butter and jam for afternoon tea or toasted as a base for Eggs Benedict.
