Put all ingredients through yeast into bread machine pan, in order listed.

Start the dough cycle. Line two baking sheets with parchment paper. When dough is finished, sprinkle cornmeal over work surface. Pour dough onto work surface and pat into a 1/2-inch thick circle.

Cut into 8-10 equal size pieces. Use either a 3-inch circle cutter or cut into wedges and form into discs by hand. Press both sides of each piece into cornmeal, then transfer to parchment lined baking sheet. Cover with plastic wrap and allow to rise about 30 minutes, until not quite double in size.

Heat dry cast iron skillet or griddle over a low flame. Once hot, use a paper towel dipped in canola oil to very lightly grease pan. Working in batches, cook the muffins for 5 - 7 minutes per side. They should be golden brown when you turn them.

Split with a fork or serrated knife. Best served warm.

Can be frozen and reheated in the toaster.