Classic English Protein Muffins

Warm the 2 cups whole milk in a small saucepan or microwave until it reaches about 110°F (43°C) — hot to the touch but not scalding.

Whisk the ¼ oz instant yeast into the warm milk and let it stand for 5 minutes until slightly foamy.

In a large bowl, combine the 4 cups bread flour and 1 tsp fine salt. Pour in the milk-yeast mixture and stir with a wooden spoon until a soft, shaggy dough forms — it should be noticeably softer than a bread dough.

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and slightly tacky but no longer sticky. Alternatively, use a stand mixer with a dough hook on medium for 5 minutes.

Shape the dough into a ball, return it to the bowl, cover with a clean kitchen towel, and leave in a warm spot for 1 hour or until doubled in size.

Dust two baking sheets generously with the ¼ cup fine semolina or cornmeal. Punch down the risen dough and divide it into 12 equal pieces (about 2 ¾ oz each).

Roll each piece into a smooth ball between your palms, then gently flatten to a disc about 1 inch thick. Place the discs on the semolina-dusted trays, spacing them 2 inches apart.

Dust the tops of the muffins lightly with more semolina, cover loosely with a towel, and leave to proof for 30–40 minutes until visibly puffed and semi-domed.

Heat a cast-iron skillet or griddle over medium-low heat — no oil needed. Working in batches, carefully transfer 3–4 muffins to the dry griddle.

Cook for 8–10 minutes per side until each face is deep golden brown and the muffins feel set when pressed lightly at the sides. Adjust the heat down if they colour too fast; the interior needs time to cook through.

Transfer to a wire rack and cool for at least 10 minutes before splitting. To split, insert a fork around the equator and pull apart gently — this preserves the characteristic nooks.

Toast the split halves cut-side down in the same skillet over medium heat for 2–3 minutes until the crumb is golden and crisp.

Spread the 2 tbsp unsalted butter across both cut faces while hot, press back together briefly, then cut in half. Serve immediately on a warmed plate.