FLUFFY SMALL BATCH ENGLISH MUFFINS

In a large mixing bowl, whisk together the milk, honey, and yeast. Add in the butter and egg and stir until well combined. Gradually mix in the flour and salt until a dough begins to form. Transfer the dough to a clean, floured surface and knead until smooth, about 5 minutes. Place the dough back into the mixing bowl and cover with a clean kitchen towel. Place somewhere warm for an hour, or until doubled in size. Once the dough has risen, transfer it to a floured surface and roll out until about ½ inch thick. Using a 3- inch round cutter, or drinking glass, cut out circles of dough. Heat a cast-iron skillet over low heat. Sprinkle a thin layer of cornmeal in the skillet. Working in batches, add the dough circles to the skillet, cover with a lid, and cook for 6 minutes on each side. Remove the English muffins from the skillet and let cool slightly. Serve warm with butter, jam, or honey. You can also store these at room temperature in an airtight container for 2- to 3 days.