English Muffins

In a small glass bowl or measuring cup, put

• 1 ½ cups milk (any variety) • 1 Tablespoon honey • 2 Tablespoons refined coconut oil (you can use butter if preferred) Warm slightly in microwave to about 95-100 degrees. Sprinkle 2 teaspoons dry instant yeast on top of the warmed milk. Let sit for about 5 minutes, then stir together. In a larger bowl, mix together: • 3 cups flour (whole wheat or a mixture of wheat and rye) • 1 teaspoon salt Stir the milk mixture into the dry ingredients. When ingredients hold together, turn onto floured counter and knead for a few minutes until dough is soft and pliable. Put it back in the mixing bowl, cover with a dish towel, and set in a warm place to rise for about an hour or until doubled in size. Sprinkle corn meal lightly over a cookie sheet. When the dough is ready, return it to the floured board, push it down, knead a few times, and then roll it into a flat rectangle. Using a large-rimmed glass, dipped in flour, cut the dough into circles and place on the cookie sheet. Reshape the dough and cut more until all the dough is used. Depending upon the size of the circles, this will make 8-12 muffins. Cover the muffins with the dish towel and return to the warm place to rise for about 20 minutes. Preheat an electric griddle to 325-350. Gently lift the muffins from the cookie sheet to the griddle. Cook 4 to 7 minutes until golden brown on the bottom, and then gently turn the muffin over and cook the other side. The goal is golden crusts and fully cooked interiors.