Heat the milk and leave to cool until lukewarm.

Stir in sugar and yeast, then let it stand until frothy. This will take about ten to fifteen minutes.

Combine the dry ingredients and pour in yeast mixture. Mix on low speed.

Add the egg while mixing.

Turn the dough out into an oiled bowl and cover with plastic wrap. Let it rise in a warm place (inside a microwave, for instance).

Lightly flour the surface of your working and turn the risen dough onto it.

Knead until smooth, adding flour as needed. The dough should not stick to your fingers too much.

Separate into mounds of prefered sizes and flatten into rounds, or use a cookie cutter to cut out circles.p

Place the rounds on a parchment lined tray dusted with cornmeal.

Leave to rise for half an hour, or until it uas doubled almost twice in size. The muffin dough should feel like baby earlobes when pressed after risen.

Heat a girdle and pour a little oil.

Toast the muffins on each side until golden brown. Be careful not to burn them.

Bake in preheated oven at 190℃ for ten minutes so that it is crispy.

With a fork, poke the sides of the muffin AMD break it open carefully. Don't use a knife or there won't be any nooks (little holes where the jam and/or butter seeps into) in your muffins.