english muffins

I tried out a new recipe and had success. I like being able to make my own comparable versions of packaged and processed food from the grocery store. Here's the recipe for my newest endeavor:

English Muffins (makes about 15)
1/2 C warm water
1 TB honey
2 T active dry yeast (from one 1/4 oz. envelope)
1 T unsalted butter
2 C all-purpose flour
3/4 C whole-wheat flour
1/4 C rolled oats
1/4 C wheat germ
1 T coarse salt
2 T whole flaxseed
1 1/2 T caraway seeds (optional)
1/2 C low-fat buttermilk
cooking spray

Combine warm water, honey, yeast, and butter in a bowl. Let stand for 5 minutes, until foamy.
Combine flours, oats, wheat germ, salt, flaxseed, and caraway seeds in a large bowl. Add yeast mixture and buttermilk and mix with your hands until flours are almost fully incorporated. Turn out mixture onto a clean surface and knead until smooth, about 3 minutes.

Lightly coat a mixing bowl with cooking spray and place dough in bowl. Cover with plastic wrap and let rise until almost doubled in size, about an hour.

Turn out dough onto a lightly floured work surface, knead for about 1 1/2 minutes, and roll out to 1/2 inch thickness. Using a 3-inch round cutter, cut out rounds. Roll and cut scraps once. Line a rimmed baking sheet with parchment paper and dust with cornmeal. Place rounds on sheet and cover with plastic wrap for about 20 minutes until puffy.

Heat a griddle or large skillet over low heat. Working batches, place rounds about 1/2 inch apart. Cook until golden brown and dry on both sides, about 7 minutes per side. Let cool for 30 minutes.

You can store in them in the fridge for about a week or put them in the freezer for no longer than a month.

My thoughts:
*I used ground flaxseed instead of whole because that what I have.
*I ended up turning the heat up to medium-low because they were taking forever.