Quick Bread English Muffins

1 1/2 c Flour, whole wheat
1/2 c Cornmeal, yellow
2 1/2 ts Baking powder
1/2 c Milk, dry
2 tb Oil
1 tb Honey
1 1/2 c water

Mix dry ingredients together. Add oil and honey. Add one cup water and stir until all ingredients are moistened. Add remaining water as necessary to produce a batter thicker than pancake batter but still spreads. Lightly oil a pan and set oven to 325. Oil inside of muffin rings and set in the pan. Fill rings half-full of batter. Cover pan and let muffins cook for six to seven minutes. When top of muffins start to lose their moist look, flip rings and batter with a metal spatula. Let top side brown two to three minutes. Remove to a rack or a warm platter.

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