In a large mixing bowl, combine the all-purpose flour, whole wheat flour, yeast, salt, and sugar. Mix well.

Gradually add the warm milk and melted butter to the dry ingredients. Stir until a dough forms.

Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.

Once risen, punch down the dough and turn it out onto a floured surface. Roll it out to about 1/2 inch thick.

Use a round cutter (about 3 inches in diameter) to cut out the muffins. Place them on a baking sheet dusted with cornmeal.

Cover the muffins with a towel and let them rise for another 30 minutes.

Preheat a griddle or skillet over medium-low heat. Cook the muffins for about 5-7 minutes on each side until golden brown and cooked through.

Let the muffins cool on a wire rack before slicing.