Heat the milk just enough to melt the butter on astovetop or in a microwave. Add the mixture to a mixing bowl and let it cool to a warm temperature.
Add the egg, salt and yeast to the milk/butter mixture. Stir well with the dome.
Add the flour to the mix and stir well. It can be a mixture of white and whole wheat flour if you prefer.
Let the dough rest for 15 minutes.
Knead with the dome for about a minute.
Cover with plastic wrap or a heavy cotton cloth that’s been soaked and wrung out.
Proof until it’s doubled in bulk.
Scrape the dough out of the bowl onto a well-floured surface. Coat the dough well with the flour because it’s a little sticky. This soft stickiness will give a nice open crumb to the muffins so they will have those crispy pockets pooled with butter when fork split and toasted.
Gather and roll the dough into a cylinder about 3½ inches in diameter and 12 inches long.
Cut the dough into 12 pieces and roll them into balls.
Liberally sprinkle a work surface with cornmeal. Flatten the dough balls with the dome on the cornmeal until they are about 4 inches in diameter.
Turn the dough pieces over and sprinkle cornmeal on the other side.
Let stand for about 20 to 30 minutes to rise a bit.
Place a frying pan over medium heat and when hot brush with a little melted butter, turn the heat to low and place about 3to 4 muffins in the pan.
Cook for approximately 5 minutes on each side, or until they are slightly browned.
Cool. Fork split and toast them before serving.
