You will need tuna cans with both ends removed, or heavy cardboard rings covered in foil. Other narrow tin cans can work if they are about the same width as a tuna can.
Combine:
1/2 c dry milk
1 tb honey
1c hot water
1/2 tsp salt
Stir until honey, salt and milk have dissolved. Set aside.
In a separate bowl combine
2 1/4 tsp. yeast (or one packet)
1/8 tsp honey
1/3c warm water
Let sit for about 10 minutes until foam appears, then…
Combine milk mixture into yeast mixture and add two cups of bread flour. Stir with a spoon, the mixture will be far too wet to use a dough hook and a mixer.
Cover and let rise half an hour. Mix again with a spoon and add 1/2 tsp. salt.
Preheat griddle to 325 degrees. Lightly spray your griddle and tuna can rings with a nonstick spray. You should only have to do this once. Use a ice cream scoop or 1/8c measuring cup and fill rings until 1/3 full or so. If you have too much, the batter will overflow and make a mess. Too little will produce very thin muffins.
Cover with a flat lid or a cookie sheet and cook 8 minutes per side.
I’ve also cooked these on a dry skillet on medium-low, 1/4c batter per ring and cook 8 minutes per side, uncovered.