Sift your flour into a large mixing bowl then add the yeast and salt to either side of the bowl (you don't want them to touch).

Warm the soy milk and melt the vegan butter, mix well to combine.

Pour the milk and butter mixture into the flour then bring together into a soft dough.

Turn the mixture out of the bowl onto a lightly floured surface and knead for 10 minutes, or until soft, smooth and elastic. You could also do this in a mixer using dough hooks.

Place the dough back into the bowl and cover. Leave to prove for an hour or until doubled in size.

When the dough is ready, dust your work surface with polenta and flour.

Turn the dough out and roll it until it's roughly 2.5 cm thick.

Using a 9 cm straight-sided cutter, cut out eight muffins.

Dust two baking trays with more polenta / flour.

Place the muffins on to the baking trays ensuring plenty of room for them to grow.

Sprinkle over a little more polenta / flour and leave to prove for another 30 minutes.

Preheat the hot plate or a heavy-based frying pan on the hob to a very low heat.

Griddle the muffins for approximately 5-8 minutes, then flip over and griddle for another 5-8 minutes on the other side.