Activate Yeast: In a large bowl, combine warm milk, yeast, and honey. Let sit for 5-10 minutes until foamy.

1. Mix Dry Ingredients: In another bowl, whisk together whole wheat flour, bread flour, oats, flaxseeds, and salt.
2. Combine and Knead: Add dry ingredients and melted butter or oil to the yeast mixture. Stir until a dough forms, then knead on a floured surface for about 8-10 minutes until smooth and elastic.
3. First Rise: Place dough in a greased bowl, cover, and let rise in a warm place until doubled, about 1 to 1.5 hours.
4. Shape Muffins: Roll out dough to about 1/2 inch thickness on a floured surface. Use a round cutter (about 3-4 inches) to cut out muffins. Place on a baking sheet dusted with cornmeal.
5. Second Rise: Cover and let muffins rise for 30-45 minutes until slightly puffy.
6. Cook Muffins: Heat a lightly greased skillet or griddle over medium-low heat. Cook muffins for about 7-8 minutes per side until golden brown and cooked through.
7. Cool and Serve: Let muffins cool on a wire rack before splitting and toasting.