In a large bowl, dissolve the yeast in the warm water. Add the milk, oil, and egg. In a separate bowl, combine the flours, sugar, raisins, sugar and salt. Add the dry ingredients to the wet mixture, 1/2 cup at a time to form a soft, sticky dough.

Dump dough onto a well-floured board and knead for 5 minutes until smooth. Place in an oiled bowl and cover. Set in a warm place to rise until double in size, about 1 hour.

Roll out on a cornmeal-dusted board until about 1/2" thick. Cut with a 3-4" cookie cutter or juice glass. Cover with a dishtowel and put in a warm place to rise another 15 minutes or so. Sides will expand and look cracked.

Heat a griddle (a cast-iron skillet would work well) over medium-low heat. Cook muffins on the hot griddle, about 7 minutes on each side.

Serve warm straight off the griddle, or slice in half and toast. Butter and honey would be divine.