1 cup milk
3 tbsp. butter
2 tbsp. honey
1 cup warm water
1/4 ounces of yeast (one of those little packs of Fleishman’s yeast)
1/4 cups cornmeal
5 1/2 cup whole wheat flour
1 teaspoon salt
1.Combine milk, honey and butter in a medium saucepan. Warm until the butter starts to melt and whisk. Remove the pan from heat and let cool.
2.Place the warm water and yeast in a bowl, stir gently with a fork and let sit for at least 10 minutes.
3.Line a baking sheet with parchment paper and sprinkle cornmeal on top. Pour cooled milk mixture into the yeast mixture and stir. Add 3 cups of the whole wheat flour and salt, stirring with a wooden spoon to mix well. Beat in the remaining flour and stir until it is not sticky.
4.Lay the dough mixture on a floured surface and sprinkle a bit more flour on top. Knead for 3-4 minutes and then let rest for 10 minutes.
5.Next, using a rolling pin, roll the dough out until it is about 1/2 inch thick. Cut the dough into circles (a drinking glass works great) and place the muffins on the baking sheet, sprinkling a bit more cornmeal on top. Cover the dough with a lightweight towel for 45 minutes.
6.When they have risen, heat a skillet to medium heat, place the English muffins on top, heating for 5 minutes before flipping and cooking the other side. Cool before using or toasting in the toaster.