Homemade English Muffins 2 1/2 cups flour, plus extra for dusting 1 tsp. quick rising yeast 1 tsp salt 2 TBSP unsalted butter, melted, plus extra for greasing 2 TBSP cornmeal Pour 1 1/4 cups lukewarm water into a bowl, sprinkle over the yeast, and leave for five minutes to dissolve, stirring once. Mix the flour and salt in a large bowl. Make a well and pour in the yeast mixture and melted butter. Gradually stir in the flour to form a soft, pliable dough. Knead the dough on a lightly floured surface for 5 minutes. Shape it into a ball and place in a greased bowl. Spray the top of the dough with cooking spray then cover the bowl with plastic wrap. Leave in a warm place for 1 hour, or until dough is doubled in size. Lay a kitchen towel on a cookie sheet and scatter with most of the cornmeal. Turn the dough out onto a floured surface, knead briefly and divide into 10 balls. Place the balls on the towel and press them into flattish rounds. Sprinkle with the rest of the cornmeal and cover with another kitchen towel. Leave to prove {rise} for 20-30 minutes. Heat a large, lidded frying pan and cook the muffins in batches. With heat turned to medium low place several muffins in pan, cover with lid, and cook very gently for 10-12 minutes or until they puff and the undersides are a golden brown. Turn over and cook for another 3-4 minutes (with the lid on) until golden underneath. Cool on a wire rack.