Place the warm water, warm soy milk, sugar, and yeast in a large bowl. Whisk together to dissolve the sugar, then set aside for 5 minutes until the mixture looks foamy.

In a separate bowl, sift together the flour and salt.

Carefully mix the lukewarm melted soy margarine into the yeast mixture.

Gradually add the flour, a bit at a time, until you have a soft - not sticky - dough.

Knead briefly until elastic, then place the dough into a lightly oiled bowl.

Set aside, covered, for 1 hour to 1 1/2 hours, or until doubled in size.

Line a large baking sheet with parchment paper, then sprinkle it generously with cornmeal.

Punch the dough down, then turn it out onto a clean work surface.

Cut it into circles using a lightly-floured round biscuit cutter, placing the muffins on the prepared sheet as you go. Cover with a clean dish towel and allow to rise for 30 to 40 minutes.

Heat a lightly oiled griddle over a low heat.

Place the muffins on the griddle and cook for around 10 minutes on each side, until lightly browned.

Allow to cool on a wire cooling rack.