Sprinkle a Pyrex Non-Stick Baking Tray liberally with rice flour. Mix together the bread flour and plain flour, and warm through – either over a low heat or in the warm oven. Warm the milk and water.
Add the salt, yeast and sugar to the flours and mix in well. Combine the milk, water and butter. Make a well in the centre and pour in milk mixture. Mix well. Knead briefly until the dough has an even texture. Now simply cover with a damp teatowel and set aside to rise for at least 30 minutes, but it could be a few hours, until the dough has doubled in size.
Now drop spoonfuls of the dough on to the rice floured baking sheet, spaced well apart. Sieve over more rice flour. Cover with a barely damp teatowel and leave to rise again until ready to cook.
To cook, heat your griddle or frying pan to a moderate heat. Grease the pan lightly with butter or vegetable fat, put a little butter or vegetable fat on kitchen paper or muslin and wipe around the pan, this will give just the right amount of greasing.
Put your muffin rounds onto the hot pan. If they fall out of shape during the transfer, simply knock back into shape by turning with a palette knife or similar. Cook for 15 minutes or so, turning once. Set aside to cool.