Didn't think I had it in me, did ya?!!

And Good Morning to You!! I got a little ambitious this morning and thought it would be sooooo cool to try making English Muffins. I never have before because I thought it would be too hard. WRONG! It was so easy and fun! I tweaked it a little bit to try to make it healthier (more whole wheat less white.) Didn't know how that would turn out, but it worked beautifully!! And very YUMMY!! Watch out Martha, cause here I come!! English Muffins:

1 C. warm whole milk (I used 1%)
1/3 C. warm water
3 Tbs. melted butter
3 Tbs. honey
31/2-4 C. flour (I used 2 C. whole wheat & 1 1/2 white)
1 Tbs. yeast
2 tsp. salt.

1) Whisk the milk, water, butter, and honey together in a large liquid measuring cup. Combine 3 1/2 cups of flour, yeast and salt in a standing mixer fitted with the dough hook. With the mixer on low speed, add the milk mixture and mix until the dough comes together, about 2 min.
Increase speed to med-low and knead until the dough is smooth and elastic, about 8 min. If after 4 min. more flour is needed add the remaining 1/2 C., 2 Tbs at a tie until the dough clears the sides of the bowl but sticks to the bottom.

2) Turn dough out onto a lightly floured counter and knead by hand to form a smooth round ball. Place the dough in a large, lightly oiled bowl and cover with greased plastic wrap. Let rise in a warm place until double in size, 1 to 1 1/2 hours.

3) Sprinkle cornmeal over a large rimmed baking sheet. Turn dough out onto a clean counter and using your hands, stretch it into a even 12 inch log. Divide the log into 12 equal pieces and cover with greased plastic wrap. Working with one piece of dough at a time (keeping remaining dough covered), round the dough into smooth taut rolls and arrange on the prepared baking sheet, spaced about 1 1/2 inches apart.

4) Mist the rolls with spray oil, cover and let rise in warm place until doubled.
Adjust oven rack to the lower-middle position and heat oven to 350. Gently press the rolls into flat, 3/4 inch-thick with metal spatula. dust tops of muffins with cornmeal and re-cover.
Heat a 12-inch skillet over medium heat for 2 min. Carefully lay 4 muffins in pan and cook until bottoms are very darkly browned but not burned, 3 to 6 min. occasionally pressing on muffins with spatula.

5) Flip the muffins, reduce heat to med.-low and continue to cook until well browned (2-4 min). Trans the muffins to a baking sheet and bake 10 min. Repeat with remaining muffins.
Let the muffins cool on a wire rack for 20 min. Open with fork and toast!!