In a small bowl, combine the yeast, sugar and water. Stir and sit about 5 minutes proof the yeast.
Meanwhile combine about 1 1/2 cups of the flour and the salt in a large bowl and stir together
In a second small bowl, combine the milk and butter and honey. Microwave until the butter is melted and then stir to combine everything together.
Slowly pour the yeast mixture and the milk mixture into the flour. Stir until it to combine. Add the remaining flour and continue to stir.
Turn dough out onto a lightly floured surface and knead for about 8 minutes until a soft ball forms. You may need to add more flour if the dough is too sticky.
Shape the dough into a ball and place it in a bowl that has been coated in non-stick spray. Lightly spray the top of the dough and cover with plastic wrap.
Let rise until double in size.
Punch the dough down and let rise a second time until double in size.
Punch down the dough again and turn it out onto a well floured surface.
Roll dough out onto a flour surface until it is about 1/2 - 3/4" thick. Using a biscuit cutter, cut the dough into circles. Ball up remaining dough and roll out again, continue process until all dough is used.
Place the cut muffins onto a pan that has been sprinkled with a good amount of cornmeal. Sprinkle more cornmeal on top of the muffins.
Cover with a damp towel and let rise a last time until doubled in size.
Heat a large pan to medium-low and spray with non-stick spray. Carefully transfer muffin to pan (being too rough will deflate them).
Cook the muffins until they are lightly golden on each side. Repeat until all muffins are done.
Let cool and enjoy!