In a small bowl mix warm (105-110 degree) water with yeast. Set aside to proof until foamy, 5-10 minutes.
In a small pan, melt the butter. Add the milk and warm mixture to tepid. Add the egg, and beat until blended.
Put the flour and salt into a warm bowl, and make a well in the center. Pour in the yeast and liquid mixture. Mix until combined, then knead thoroughly, adding a bit more flour or a bit more water if necessary for a soft but not sticky dough.
Cover the bowl with a piece of oilcloth, and leave in a warm place for about an hour or until the dough has doubled in size.
On a floured board, roll out the dough to 3/4- inch thick. Cut out the muffins with a scone or biscuit cutter, about 2 1/2 inches across, and place on a cornmeal strewn baking sheet.
Knead the trimmings together. Then, roll and cut in the same way.
Let rise 20-30 minutes.
Start cooking the muffins on a lightly greased griddle over medium heat (300-325 degrees), turning the muffins over when they are floury and slightly brown on the base (6-8 minutes). Cook on other side another 6-8 minutes or until cooked through.