Whole Wheat English Muffins

Directions

1. Sprinkle yeast on hot water and stir to dissolve; set aside.
2. Add in butter, honey and salt to warm lowfat milk; stir to heat butter and set aside to cold to lukewarm. Add in yeast mix, egg, white flour and one c. of the whole wheat flour; beat till well blended. Add in remaining whole wheat flour, a little at a time, till a stiff dough is formed.
3. Turn out on lightly floured surface and knead about 3 to 5 min, adding flour as needed to keep dough from sticking to surface. Roll dough into a ball and place in well oiled bowl, turning once to coat entire surface. Cover with light cloth and let stand in hot place till double in bulk, about 1 1/2 hrs.
4. Punch down and roll out 1/2" thick on surface sprinkled with cornmeal. Cut into 3" or possibly 4" rounds with cookie cutter or possibly floured rim of a glass. Cover rounds with light cloth and let rise 30 min. Bake on ungreased griddle over low heat about 6 to 8 min on each side, till golden. Remove and cold on wire rack. To serve, split, toast and spread with butter. Makes about 18 muffins.