How to Make It
Combine flour, water, dry milk, butter, egg whites, sugar, salt, and yeast in the bowl of an electric mixer fitted with a dough hook on low speed. Increase speed to medium, and beat until dough is smooth and very sticky, about 6 minutes. Cover and chill overnight.
Line a baking sheet with parchment paper, and heavily dust with cornmeal. Using a 2 1/4-inch scoop, drop scoops of dough onto prepared baking sheet. Sprinkle dough lightly with cornmeal, and gently flatten into 1/2-inch thick (about 3 1/2-inch diameter) circles, turning to coat both sides in cornmeal.
Heat 2 tablespoons of the ghee in a 12-inch cast-iron skillet over medium-low. Cook 4 of the muffins until browned, 5 to 6 minutes on each side. Wipe skillet clean. Repeat with remaining ghee and muffins. Transfer muffins to a wire rack to cool at least 30 minutes before serving. Split muffins with a fork; toast and serve.