1 tbsp. active dry yeast
1/4 c. lukewarm water
1 c. milk, scalded
3 tbsp. butter
2 tbsp. honey
1 tsp. salt
1 egg
1 c. white flour
3 c. whole wheat flour
1/2 c. cornmeal

Sprinkle yeast on warm water and stir to dissolve; set aside.

Add butter, honey and salt to hot milk; stir to melt butter and set aside to cool to lukewarm. Add yeast mixture, egg, white flour and one cup of the whole wheat flour; beat until well blended. Add remaining whole wheat flour, a little at a time, until a stiff dough is formed.

Turn out on lightly floured surface and knead about 3 to 5 minutes, 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 warm place until double in bulk, about 1 1/2 hours.

Punch down and roll out 1/2" thick on surface sprinkled with cornmeal. Cut into 3" or 4" rounds with cookie cutter or floured rim of a glass. Cover rounds with light cloth and let rise 30 minutes. Bake on ungreased griddle over low heat about 6 to 8 minutes on each side, until golden brown. Remove and cool on wire rack. To serve, split, toast and spread with butter. Makes about 18 muffins.