BRUSCHETTA ENGLISH MUFFINS

In a large mixing bowl, combine 1 cup of warm water, 2¼ tsp yeast & 1 tbsp honey; Let stand for about 5 mins until foamy. While your yeast is proofing, shred the cheddar cheese and finely chop the basil and tomatoes. Add 3 cups flour, 1½ tsp salt, chopped roma and sun dried tomatoes, basil, parmesan, garlic, red pepper flakes, cheddar cheese and balsamic glaze to the large bowl with your proofed yeast, stirring until a shaggy dough forms. Transfer dough onto a floured surface and gently work with your hands to form a dough ball, adding more flour as needed if too sticky, ¼ cup at a time. Transfer dough to the same large mixing bowl, lightly oiled. Cover with plastic wrap & let sit on counter for about 1 hr, until double in size. Divide dough into 8 equal pieces and roll into a ball. Arrange dough pieces on a lined baking sheet and cover with a kitchen towel or plastic wrap to let rise another 30 mins while your oven preheats. Preheat oven to 350℉. Place a lightly greased cast iron skillet over medium high heat. Dip each side of the dough ball into a bowl of corn meal before pan frying for 1-2 minutes each side, until a golden brown crust forms. Reduce heat to medium low if they are cooking too quickly. Bake at 350 F for 10-13 minutes to ensure they are cooked all the way through. Allow to cool some before slicing and serving.