Homemade English Muffins

These were very easy and delicious! They froze very well. I just pull out a couple and reheat in a low temp oven while preparing breakfast or split and toast.

4 c. flour
1 c. whole wheat flour
1 tbsp. yeast
1 egg, beaten
2 tbsp. honey
1 1/2 tsp salt
4 tbsp. butter
1 2/3 c. milk , scalded
Cornmeal for dusting
Scald milk. Stir in butter, salt and honey. Let cool to 105*. In a bowl with a dough hook, Place whole wheat flour, 2 cups white flour, yeast, egg and milk mixture. Stir to combine. Slowly add remaining flour until dough pulls away from sides. Knead for 5 minutes .Cover and let rise an hour or so, until doubled. Turn dough onto floured board and roll out to 1/2 inch thick. (Any thicker and they won't cook all the way through before burning.) Cut out circles using a three inch biscuit cutter. Place on a baking sheet and sprinkle with cornmeal. Let rest 20 minutes. Heat a cast iron skillet over low heat. Cook a few muffins at a time for 5-7 minutes on each side. Watch carefully and don't allow to burn. Enjoy! Makes about 18.