- 1 cup milk
- 3 tbsp. butter, melted and cooled
- 1 egg
- 1/2 tsp. salt
- 2 tsp. sugar
- 3 1/2 cups bread flour
- 1 1/2 tsp. dry active yeast
Place the ingredients in your bread maker in the order as instructed (wet, dry, yest, etc.)
Start the dough cycle. When the cycle is finished, sprinkle cornmeal on a clean counter space.
Use your hands to pat the dough into a 1/2 inch thick rectangle.Turn the dough so that each side is lightly covered in cornmeal.
Use an empty tuna can/round cookie cutter/open end of a drinking glass to cut our 8 to 10 rounds of dough and place on a cookie sheet.
Cover with a clean dish towel and let rise in a dry/warm place for 20-30 minutes.
Heat a dry cast iron skillet or griddle and cook the muffins 5 to 7 minutes on each side until cooked and browned on each side. Split the cooked muffins with a serrated knife. Serve warm, or reserve them for future use in the freezer.