Whole-Wheat English Muffins

Preparation

1. Step 1

   In a small bowl combine yeast and ⅓ cup warm water (80 milliliters) and let rest until yeast has dissolved, about 5 minutes.

2. Step 2

   Melt 2 tablespoons butter and put it in a large bowl. Whisk in yogurt, milk, honey, salt and the yeast mixture.

3. Step 3

   Add flours and baking soda to bowl and beat thoroughly with a spoon or rubber spatula until well combined. Cover bowl and let rest in a warm spot for 1 to 1½ hours, or until dough has doubled.

4. Step 4

   Heat oven 350 degrees. Lightly dust a small baking sheet with cornmeal.

5. Step 5

   Place a large skillet over medium heat and melt 1 tablespoon butter. Using a large ice cream scoop or ½ cup measuring cup, drop batter into skillet to form round muffins about 4 inches in diameter, mounding the batter in the center. (You may need to coax the dough a little with your fingers, so be careful of the hot pan, and don’t worry if they’re not perfectly circular.) Repeat until you have 3 muffins, leaving the rest of the batter for a second batch. Reduce heat to low. Cover skillet with lid or baking sheet and cook 3 to 5 minutes, until bottoms are golden brown. (Be careful not to let them burn.)

6. Step 6

   Uncover skillet and flip muffins using a spatula. Cover again and cook 2 to 4 minutes or until the other sides are golden brown. Place muffins on prepared baking sheet. Repeat using remaining batter and another tablespoon of butter.

7. Step 7

   Bake muffins for 6 to 9 minutes, or until puffed and cooked through. Split the muffins with a fork and toast before eating.