PREPARATION:

1. In a large bowl, combine sugar, salt, yeast and 1 1/2 cups of flour. In a saucepan over medium heat, heat milk and 1/4 cup of butter until very warm.
2. With mixer a low speed, gradually beat liquid into dry ingredients until just blended. Increase speed to medium; beat 2 minutes, occasionally scraping bowl with rubber spatula.
3. Gradually beat in egg and 1 cup flour or enough to make a thick batter; continue beating 2 minutes. With spoon, stir in enough additional flour (about 2 cups to make a stiff dough).
4. Turn dough onto lightly floured surface and knead just until well mixed, about 2 minutes. Shape dough into a ball and place in greased large bowl, turning dough over to grease top. Cover with a tea towel and let rise in a warm place, away from draft, until dough is doubled, about 1 1/2 hours.
5. Punch down dough. Turn dough onto lightly floured surface, cover with bowl for 15 minutes and let dough rest for easier shaping. Meanwhile, place cornmeal in a pie plate.
6. With lightly floured rolling pin, roll dough about 3/4 inch thick. With a 3 inch round cookie cutter, cut dough into circles. Re-roll scraps to make 18 circles in all.
7. Dip both sides of each circle in cornmeal; place coated circles about 1 inch apart on 2 cookie sheets. Cover cookie sheets with a tea towel and let rise in a warm place, away from draft, until doubled, about 45 minutes.
8. Lightly brush 12 inch skillet with vegetable oil. Over medium heat, heat skillet until hot. Place 6 circles in skillet; cook 8 minutes on each side or until browned. Repeat with remaining circles. Cool muffins on wire rack. To store muffins for later use, wrap cooled muffins in plastic wrap or foil.

   From The Good Housekeeping Illustrated Cookbook.