AWESOME, a request for the recipe, I love it!

Whole Wheat English Muffins

Yield: 12 - 14 muffins

Ingredients

1 1/2 cups milk
1 tablespoon active dry yeast
1 tablespoon sugar
3 tablespoons lard (or butter)
1 egg, beaten
1 teaspoon baking soda
1 1/2 teaspoons salt
3 cups whole wheat flour
2 - 3 cups all-purpose flour
cornmeal for dusting
about 3 tablespoons more lard (or butter) for frying

Instructions

1. Combine milk and lard in a small saucepan over low heat and stir until lard has melted. Remove from heat and sprinkle yeast and sugar over top and stir until dissolved. Set aside for about 10 minutes.
2. Mix baking soda, salt, and egg to a large mixing bowl. Pour in yeast mixture and stir to combine. Add whole wheat flour, then add all-purpose flour 1/2 cup at a time until the dough is no longer sticky.
3. On lighly floured surface, knead dough for about 5 minutes. Grease a medium bowl and place dough in it. Cover with plastic wrap and place in warm place to rise for about 1 hour until it doubles in size.
4. Roll out into layer about 1/2 inch thick and cut into 3 inch rounds using cookie cutter (I used a cup rim). Place on baking sheet, recover, and put back in warm place to rise for about 30 minutes.
   Pre-heat oven to 350 degrees F (180 C). Heat skillet over low heat and cook muffins in batches, cooking on each side for 4 - 5 minutes until browned. Finish cooking in the oven for 8 - 10 minutes.