Homemade Whole Wheat English Muffins

• 1 cup milk
• 2 tablespoons sugar
• 1 teaspoon salt
• 3 tablespoon margarine
• 1 envelope active dry yeast
• 1 1/2 cups whole wheat flour
• 3 1/2 cups (about) all-purpose flour Cornmeal

1. Scald (I wasn't sure how to scald milk, so I found out online) the milk and stir in the sugar, salt, and margarine. Cool to warm (105 - 110 degrees F).
2. Measure one cup of warm (same temperature) water into a large warm bowl. Sprinkle with the yeast, then stir until yeast is dissolved.
3. Stir in the milk mixture, then stir in the whole-wheat flour and 1 1/2 cups of the all-purpose flour. Beat with a spoon until smooth. Add enough additional flour to make a stiff dough.
4. Turn out onto a floured board and knead two to three minutes, or until the dough can be formed into a ball (note: dough may be sticky).
5. Put the dough in a greased bowl, turning over to grease all sides. Cover and let rise in a warm place one hour, or until doubled in bulk.
6. Punch the dough down with lightly floured fingertips.
7. Divide the dough in half. On a board heavily sprinkled with cornmeal, pat each half into a half-inch thickness. Cut with a three-inch cookie cutter and put about two inches apart on ungreased baking sheets.
8. Let rise in a warm place a half hour, or until doubled in bulk. Cook on a lightly greased medium-hot griddle or skillet until well-browned on both sides, about ten minutes on each side.
9. Cool on racks.
10. To serve, split muffins and toast.
11. Makes about eighteen muffins.