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1
In a small bowl, Dissolve the yeast and 2 tbsp of warm water.
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2
Set aside till yeast is dissolved, about 3-5 minutes.
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3
Make sure water is not too hot or yeast will not work.
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4
Should be about 105 to 110 F.
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5
In a large bowl, combine the remaining water (1 cup) , milk, sugar, and salt.
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6
Stir in the dissolved yeast then gradually beat in one cup of All purpose flour and one cup of whole wheat flour
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7
Cover with a clean cloth and let it rise in a warm place for about 1 and a half hours.
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8
After the dough has risen, add the oil and remaining flours, beat in a stand mixer or simply knead by hand.
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9
Transfer to a well floured surface and roll it into about 1/2 an inch thick.
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10
Cut into rounds by a cookie cutter or simply by the bottom of any round shaped cup.
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11
Dust a baking sheet with cornmeal and transfer the muffins to the baking sheet.
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12
Cover with a cloth and let it rise in a warm place until doubled.
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13
Roughly 30 -40 mins.
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14
Heat a skillet with a little bit of oil, cook the muffins on each side for about 3-4 mins each or until lightly browned over medium heat.
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15
When ready to serve, fork split your muffins and toast them in your toaster.
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16
Can be stored in an air tight container.
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17
Enjoy!
