In a large mixer bowl combine 3/4 cup unbleached white flour, whole wheat flour, the cracked wheat and the yeast.

In a saucepan heat milk, shortening, sugar, and salt just till warm (115 degrees) and shortening is almost melted; stir constantly. Add to dry mixture in mixer bowl. Beat at low speed of electric mixer for 1/2 minute, scraping bowl constantly. Beat 3 minutes at high speed.

Using a spoon, stir in as much remaining unbleached white flour as you can. Turn out onto lightly floured surface; knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6-8 minutes).

Place in greased bowl; turn once to grease surface. Cover and let rise in warm place till double (1-1/2 hours). Punch down. Cover and let rest 10 minutes.

On lightly floured surface roll dough to slightly less than 1/2-inch thick. Cut with a 4-inch round cutter, re-rolling scraps. Dip both sides of muffins in cornmeal. (If necessary, lightly moisten muffins with water to make cornmeal adhere.) Cover and let rise about 30 minutes.

Bake in an ungreased elecrtic skillet at 325°F for 25-30 minutes, turning frequently.

Makes 12 english muffins.