*makes 8-10 muffins*
3 cups white bread flour
1 tsp salt
1/4 cup butter, plus extra for greasing
1/4 oz envelope active dry yeast
1 tsp superfine sugar
1 cup warm milk
1) Sift the flour and salt into a bowl. Microwave on medium (500W) for 1 minute, to warm slightly (there's no need to warm the flour if you don't have a microwave - it simply helps the yeast to work faster).
2) Melt the butter in a bowl in the microwave for 50 seconds on high (850W), or in a pan.
3) Add the active dry yeast and sugar to the warm flour. Pour in the warm milk and butter.
4) Beat well until smooth and elastic. Cover and let rise in a warm place for 30 minutes or until doubled in size.
5) Turn onto a well-floured board and knead, working in a little more flour if necessary to make the dough easier to shape. Round up the dough, then roll into a thick sausage and (using the sharpest knife you have) slice into 8-10 portions, each about 1 1/2 inch thick.
6) Use a plain cutter to help shape each one into a round with straight sides. Place on a greased baking sheet, well spaced out. Cover with greased plastic wrap and put in a warm place to prove for 30-40 minutes, or until springy to the touch.
7) Heat a grill pan until really hot, then grease lightly with butter. Lift the muffins carefully onto the hot grill. Cook a few at a time over very low heat for 8-10 minutes, or until pale golden underneath. Turn and cook the other side.
8) Wrap in a cloth and keep warm if cooking in batches. To serve, insert a knife in the side and pull the top and bottom slightly apart, then insert slivers of butter.
Recipe from 100 Magnificent Muffins & Scones by Felicity Barnum-Bobb