Whisk the milk, sugar and yeast together in a small container or liquid measuring cup. Let the mixture sit for 5 to 10 minutes, until frothy.

While the milk mixture sits, whisk 3 cups of flour (reserving the last ½ cup) and salt together in a large mixing bowl.

Stir in the milk mixture and vegan butter. Continue mixing the ingredients until a soft dough forms, adding up to ½ cup of additional flour if needed.

Turn the dough onto a lightly floured surface and knead it until smooth and elastic, 5 to 8 minutes.

Place the dough into a lightly oiled bowl and cover it with a damp tea towel. Let the dough rise until doubled in size, 1 to 2 hours.

Turn the dough onto a lightly floured work surface and use a rolling pin to roll it to about ½ inch thick.

Cover a small plate with a thin layer of cornmeal and line a baking sheet with parchment paper.

Use a 3 ½ inch biscuit cutter to cut the dough into rounds. Dip both sides of each round in the cornmeal to lightly coat them, then place them on the baking sheet.

Cover the rounds with a damp tea towel and let them rise again until puffy, about 30 minutes.

Lightly butter the bottom of a large nonstick skillet or griddle and place it over medium heat.

Give the pan a few minutes to heat up, then place a few dough rounds on the hot surface. Cook them for 5 to 7 minutes on each side, until lightly browned and puffy.

Transfer the cooked muffins to a cooling rack to cool and repeat the cooking process until all of the dough rounds are cooked.

Use a fork to split each muffin in half without separating the halves.

When ready to serve, pull the muffin halves apart and toast them. Serve.