Generously flour a non-stick baking sheet. Very lightly grease a griddle. Sift the flour and salt together into a large bowl and make a well in the center. Blend 5 fl oz of the milk, sugar and yeast together. Let stand 5 minutes. Stir in the remaining milk and butter or oil.
Add the yeast mixture to the center of the flour and beat together for 4-5 minutes until smooth and elastic. The dough will be soft but just hold its shape. Cover with lightly oiled clear film and leave to rise, in a warm place for 45-60 minutes, or until doubled in bulk.
Turn out the dough on a well floured surface and knock back. Roll out to about 1/2 inch thick. Using a floured 3 inch plain cutter, cut into 9 rounds.
Dust with rice flour or semolina and place on the prepared baking sheet. Cover and leave to rise, in a warm place, for about 20-30 minutes.
Warm the griddle to a medium heat. Carefully transfer the muffins in batches to the griddle. Cook slowly for about 7 minutes on each side or until golden brown. Transfer to a wire rack to cool.