1. In a large mixing bowl, combine whole-wheat flour, yeast and sugar.
2. Whisk in warm milk until smooth; set aside until foamy (about 30 min.).
3. In a small microwave-safe dish, combine butter and honey; microwave for a few seconds just until butter melts.
4. Whisk honey-butter mixture and salt into milk mixture. Stir in bread flour until incorporated; let stand at room temperature, loosely covered with plastic wrap, for 8-16 hrs.
5. Sprinkle dough liberally with bread flour; transfer dough with floured hands to a floured work surface. Pat or gently roll dough about ½" thick, using more bread flour as needed to keep dough from sticking to the work surface.
6. Use a 2 ½-3" biscuit cutter to cut muffins; transfer to another work surface sprinkled lightly with cornmeal.
7. Gather and gently reroll the dough scraps; cut additional muffins and transfer to the cornmeal-dusted work surface.
8. Sprinkle tops of muffins with cornmeal; cover with a kitchen towel and let rest for 15 min.
9. Place a baking sheet or pizza stone on the center oven rack; heat oven to 400°.
10. On a stovetop heated to medium-low, cook muffins on a nonstick griddle until tops and bottoms of muffins are browned and firm but edges are soft (about 4 min. per side), flipping once.
11. Transfer muffins to the baking sheet in the oven for 5 min. to finish cooking.
12. Remove from oven; let cool for 2 min.
13. Using a fork, poke holes along the equator of each muffin; pull top and bottom of muffins apart to split.
14. Toast muffins, if desired.

Tasty Tip:

• Muffins keep at room temperature for 1-2 days or frozen for up to 1 month.

Adapted from a recipe by Nicole Rees from Fine Cooking magazine, issue 134.