English Muffins

I like English muffins but I don't like how hard it is to find ones that don't have high fructose corn syrup or other highly processed food-like-substances in them. Thus, I'm trying my hand at making some. Here's the last batch I tried, based loosely on a recipe from CookingBread.com:

You'll need:

• 1 1/4 cups luke warm water
• 2 cups whole wheat flour, separated
  
• 2 cups all purpose flour, separated
• 2 1/2 tsp yeast
• 1/2 tsp baking soda
• 1 1/2 tsp salt
• 2 egg whites
• cornmeal

And how to put it together:

• In a large bowl, mix the water, yeast, baking soda, and 1 cup of each type of flour. Mix until smooth.
• In another bowl, beat egg whites until stiff peaks form. (To do this, use a hand mixer or standup mixer on high speed. Whip them until when you stop the blades and pull them out of the egg whites the peaks made don't droop.)
• Fold the whites into the batter. This was a bit weird and it may look like they're not blending. They will, just keep folding them in.
• Add remaining flour in 1/4 cup at a time, adding the salt in after the first 1/4 cup.
  
• Turn out onto a floured surface and kneed for 6-10 minutes, until elastic and smooth.
• Lightly oil a clean bowl and place dough in it. Cover with a clean cloth and let rise 1 hour
• Punch the dough down and place on a floured surface
• Roll the dough out to a 1/2" thickness and cut with cookie or biscuit cutter into 3" rounds
• Sprinkle cornmeal over waxed paper and place rounds on the meal. Sprinkle a bit more over the tops. Cover with a clean cloth and let rise 45 minutes
• After the second rise, heat griddle to 350. Lightly oil it if it's not non-stick.
• Place the muffins on the griddle. Cook each side for 4 minutes. Repeat. (So cook side A for 4 minutes, flip, cook side B for 4 minutes, flip, cook side A for 4 minutes, flip, cook side B for 4 minutes.)
• Let cool on wire rack

WW points: 1/muffin. Makes ~2 dozen