|Milk||1 Cup (16 tbs) (scalded)|
|Butter||1⁄4 Cup (4 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Whole wheat flour||3 Cup (48 tbs)|
Combine scalded milk, butter, salt, and honey.
Cool to lukewarm.
Add yeast and mix well.
Add flour and work until dough is well blended and soft.
Roll out on floured board to 1/2-inch thickness and cut into 3-inch circles.
Sprinkle cornmeal on baking sheet.
Place muffins on sheet and dust tops with cornmeal.
Let rise in warm place, for at least an hour, until muffins are light.
Bake on hot, ungreased griddle for about 5 minutes on each side.