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1
In a small bowl combine yeast and 1/3 cup warm water (80 milliliters) and let rest until yeast has dissolved, about 5 minutes.
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2
Melt 2 tablespoons butter and put it in a large bowl.
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3
Whisk in yogurt, milk, honey, salt and the yeast mixture.
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4
Add flours and baking soda to bowl and beat thoroughly with a spoon or rubber spatula until well combined.
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5
Cover bowl and let rest in a warm spot for 1 to 1 1/2 hours, or until dough has doubled.
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6
Heat oven 350 degrees.
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7
Lightly dust a small baking sheet with cornmeal.
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8
Place a large skillet over medium heat and melt 1 tablespoon butter.
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9
Using a large ice cream scoop or 1/2 cup measuring cup, drop batter into skillet to form round muffins about 4 inches in diameter, mounding the batter in the center.
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10
(You may need to coax the dough a little with your fingers, so be careful of the hot pan, and dont worry if theyre not perfectly circular.)
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11
Repeat until you have 3 muffins, leaving the rest of the batter for a second batch.
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12
Reduce heat to low.
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13
Cover skillet with lid or baking sheet and cook 3 to 5 minutes, until bottoms are golden brown.
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14
(Be careful not to let them burn.)
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15
Uncover skillet and flip muffins using a spatula.
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16
Cover again and cook 2 to 4 minutes or until the other sides are golden brown.
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17
Place muffins on prepared baking sheet.
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18
Repeat using remaining batter and another tablespoon of butter.
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19
Bake muffins for 6 to 9 minutes, or until puffed and cooked through.
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20
Split the muffins with a fork and toast before eating.
