Muffins

• 1 egg
• ½ pint milk
• 1oz butter

Beat together egg, milk and warm butter. Put flour and salt into a bowl, and pour in yeast creamed with a little warm water. Add butter, milk and egg mixture, and knead thoroughly to a soft but not sticky dough. Cover and prove for one and a half hours. Roll out dough to half-an-inch thickness on a floured board, and cut out muffins with a large tumbler. Bake on a griddle, turning as soon as bo