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Place the flours in a large mixing bowl. Sprinkle the dried yeast on one side of the flour and the salt on the other side.
Add the sugar, butter, and milk, egg, then mix all the ingredients together to make a soft dough. Using a stand mixer with a dough hook, mix for 10 minutes until the dough is soft and stretchy.
Place the dough in a large, oiled bowl, cover and leave to rise until doubled in size.
Dust a work surface lightly with flour. Place the dough on the floured surface and weigh it out into 80g pieces.
Lightly dust 2 baking trays (sheets) with semolina or corn flour. Shape each piece of dough into a ball.
Place 6 greased metal rings on each tray and place a piece of dough into each ring.
Cover the muffins and leave to prove until doubled in size.
Preheat the oven to 170°C (335°F).
Bake the muffins in the oven for 20 minutes.