Weighing ingredients when baking is a key to success. Flour will compact in the bag, so scooping to measure by volume is extremely inaccurate and results in doughs that come out too wet or too dry, causing frustration. Weighing with a scale eliminates that and gives you a perfect, consistent result every time. Kitchen scales are cheap, and I like being able to weigh things like the honey and oil straight into the warm water without having to use measuring spoons and trying to scrape sticky honey out of them.
8 ounces warm (110 degrees) water
2 1/4 teaspoons (7 grams) instant yeast (rapid rise or bread machine will also work, but not active dry)
1 tablespoon(14 grams) olive oil
1 tablespoon (21 grams) honey
1 teaspoon salt
1/4 cup cornmeal
Place flour in a stand mixer with the dough hook or in a heavy duty food processor with the metal blade. Combine warm water, yeast, oil, and honey in a liquid measuring cup and stir well.
In a stand mixer: Turn it to speed 2 and slowly pour the liquid ingredients into the bowl. Let it knead until it forms a ball of dough. It will still be sticking to the bottom of the bowl, but the sides should be clear. Cover with plastic wrap and let rest 15 minutes.
In a food processor: turn the machine on and remove the small feed tube. Pour the liquid ingredients into the flour all at once through the opening. Let it knead for 30 seconds. Let it rest 15 minutes.
Sprinkle the salt evenly over the dough. In the stand mixer, knead on speed 2 for 5 to 8 minutes until smooth and supple. In a food processor, run for 20 seconds to knead.
Turn the dough out onto a lightly floured counter and divide into 8 pieces. They should weigh about 2.5 ounces each. Cup each piece of dough under your and and roll firmly on an unfloured section of counter (a bit of sticky friction helps to smooth the ball) to form 8 smooth balls.
Sprinkle the cornmeal evenly over a baking sheet. Place the balls onto the cornmeal and cover with plastic wrap. (Dust the side of the plastic wrap that will touch the balls with flour to prevent sticking.) Let them rise 20 minutes while the oven heats to 350.
Once the oven is preheated, set a skillet over medium heat and add a half tablespoon of butter. Press the balls down with your hand until they're about 1 inch thick. Flip them over and press the other side into the cornmeal so both sides have cornmeal on them. Fry in batches, 4 or 5 minutes per side, until they are golden browned on both sides. Transfer the muffins to a parchment lined baking sheet and bake at 350 for 10 minutes.
Transfer muffins to a wire rack and let cool completely. Then split and toast before serving.
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