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1
Mix together the flour, sugar and salt in a bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
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2
Make a well in the centre.
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3
Crumble the yeast into the milk so that it dissolves, then add the yeasted milk to the well and bring the dough together with your hands or with a spatula.
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4
You are looking for a nice, soft, supple dough.
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5
Add a little more milk if required.
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6
Turn the dough out onto a clean kitchen surface and knead for 10 minutes or until you achieve the windowpane effect.
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7
Put back into a lightly oiled bowl, cover with a damp cloth and leave to prove for 60 minutes or until the dough has doubled in size.
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8
Preheat the oven to 200C/180C fan/gas 6.
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9
Turn the dough out on to a clean surface, knock it back and cut it into 12 equal pieces.
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10
Roll each piece into a ball, then arrange on a floured work surface or baking tray, allowing enough room so that the rolls will not touch as they rise.
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11
Cover with a damp cloth and leave to prove again for 30 minutes.
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12
Place a large, heavy-based frying pan on a medium heat and add a drizzle of olive oil and a knob of butter.
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13
When the butter has melted take two or three dough balls, depending on the size of your pan, and cook them for about two minutes on each side, or until lightly golden.
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14
As the muffins cook they will level off to take on that characteristic English muffin shape.
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15
Transfer each muffin from the pan to a baking tray and place directly in the oven to cook for 10 minutes.
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16
Do not wait until all the muffins are ready to put them in the oven - they mustn't be left to sit around as the cooking process has begun.
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17
Repeat the process with the remaining muffins, transferring each to a wire rack to cool once cooked.
