2 1/4 cups + 1TBS flour mix*
1 1/2 TBS sugar
1/2 packet instant yeast (1 1/8 teaspoons)
1 teaspoon salt
1 large egg or alternative
7/8 cup whole milk or alternative
4 teaspoons lard, plus more for the bowl and dough
Make the dough. Whisk the flour, sugar, yeast and salt in the bowl of a stand mixer. Add the egg but don't stir it in yet.
Heat the milk and coconut oil in a saucepan until a thermometer reads 110 degrees F. (If the milk is too hot when you add it to the flour mixture, it will kill the yeast.)
Pour the milk mixture into the flour mixture. Avoid pouring it directly on the egg-you don't want the hot milk to cook it.
Using the dough hook, mix on medium speed until the dough comes together and starts to pull away from the sides of the bowl, 3 to 4 minutes. Scrape down the sides with a rubber spatula, if needed. The dough will look a little irregular in texture.
Knead the dough. Turn out the dough onto a lightly floured surface and knead until smooth, soft and elastic, 3 to 4 minutes. Shape into a ball and place in a large bowl lightly oiled with coconut oil; rub the top of the dough with a little more coconut oil. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 2 hours.
Form the muffins.
Sprinkle 2 baking sheets with cornmeal (or ground sorghum) and set aside. After the dough rises, punch it down and divide into 16 equal pieces. Roll each piece into a ball, then flatten into a 3-inch disk. Place the disks on the baking sheets.
Cook the muffins. Heat a 12-inch cast-iron skillet over medium heat. Coat the skillet with cooking spray (or olive oil) and liberally sprinkle with cornmeal. Working in batches, cook the muffins until they are deep golden brown, 5 to 9 minutes per side. If they start to rise in a domed fashion, flatten them with a spatula.
Let the English muffins cool completely, then split open, toast and serve with butter and jam.