WHOLE WHEAT ENGLISH MUFFINS

In a small bowl, combine the sugar, milk, and water. Microwave until warm (about 1-2 minutes). Sprinkle the yeast on top, and whisk to combine. Set aside for ~5 minutes, until the mixture is foamy.
In a large mixing bowl, add the all-purpose flour, whole wheat flour, and salt. Whisk to combine.
Add the egg and melted butter to the yeast mixture, and whisk until fully incorporated.
Pour the yeast mixture into the flour, use a wooden spoon to mix until a dough forms. If the mixture seems too wet, add 2 tbsp all-purpose flour at a time, until the dough starts to come together more.
Knead the dough on a lightly floured surface for 5-7 minutes until elastic and smooth.
Transfer the dough to a lightly greased bowl, cover, and let rise for 1 hour in a warm environment until doubled in size.
Line two baking sheets with parchments paper and then sprinkle the cornmeal.
Transfer the dough to a lightly floured surface; pat down until it is 1” thick.
Use a cup or cookie cutter to cut out 3” circles. Place the circles on the prepared baking sheets.
Cover the muffins with a kitchen towel, and let proof for 30 minutes in a warm environment.
Place a large cast-iron skillet over medium-low heat. Once heated, sprinkle cornmeal on the surface.
Place 3-4 muffins on the skillet, cover with a lid, and cook for about 6-7 minutes on each side or until light golden brown. Transfer to a cooling rack.
Scrape the cornmeal off the pan, and then sprinkle with fresh cornmeal and repeat with the remaining English muffins.
Serve warm with butter and honey or jam.
Enjoy!