In a large mixing bowl, combine the all-purpose flour, bread flour, salt, sugar, and baking powder. Mix it well.

In a separate bowl, combine the warm milk and water. Sprinkle the yeast over the top and let it sit for about 5 minutes until it becomes frothy.

Pour the yeast mixture into the flour mixture. Mix until a dough starts to form.

Transfer the dough onto a floured surface and knead for about 7-8 minutes until it becomes smooth and elastic.

Place the dough in a lightly greased bowl, cover it with a clean cloth, and let it rise in a warm area for about 1 hour, or until it has doubled in size.

After the dough has risen, punch it down and transfer it to a floured surface. Roll it out to about 1-inch thickness. Use a round cutter or a glass to cut out circular shapes.

Place the cut muffins onto a baking sheet dusted with cornmeal. Cover and let them rise for another 30 minutes.

Heat a skillet over medium-low heat. Cook each muffin for about 7-8 minutes on each side until golden brown.

Transfer them to a wire rack and let them cool before slicing.

To serve, toast the muffins and enjoy them warm with your favorite spreads.