Scald milk in a saucepan; add butter, sugar and salt.
Stir until butter melts; cool to lukewarm.
In a small bowl, dissolve yeast in warm water; add to milk mixture.
Stir in all-purpose flour and 1 cup whole wheat flour until smooth.
Add sesame seeds, poppy seeds and enough remaining whole wheat flour to make a soft dough.
Turn onto a floured board; knead until smooth and elastic, about 8-10 minutes.
Place in a greased bowl, turning once to grease top.
Cover and let rise until doubled, about 1 hour.
Punch dough down.
Roll to 1/2-in.thickness on a cornmeal-cov-ered surface.
Cut into circles with a 3-1/2-in.or 4-in.cutter; cover with a towel and let rise until nearly doubled, about 30 minutes.
Place muffins, cornmeal side down, in a greased skillet; cook over medium-low heat for 12-14 minutes or until bottoms are browned.
Turn and cook about 12-14 minutes or until browned.
Cool on wire racks; split and toast to serve