Mix together the flours, cinnamon, yeast, salt, and vital wheat gluten in a large bowl using a whisk or a wooden spoon.
Add the liquid ingredients and incorporate it completely into the dry ingredients using a spoon, food processor, or mixer with a dough hook
Cover the bowl (or container) and allow the dough to rest at room temperature until it rises and collapses, about 2 hours. (At this point, you could refrigerate the dough for at least 24 hours and up to 7 days.)
Sprinkle a work surface with flour and a long sheet of waxed paper with cornmeal. Punch down the dough and move to the floured surface.
Cut the dough into 12 pieces. Roll each piece into a ball and place on the waxed paper, leaving 3" between the muffins. Slightly flatten each round and sprinkle with cornmeal.
Cover and let rise 30 minutes or until they have about doubled in size.
Preheat the oven to 350° F
Heat a greased griddle over medium heat. Gently brush excess cornmeal off muffins and place on the griddle, cooking until a deep golden brown, 5 to 7 minutes on each side. Place on a baking sheet and bake for 5 minutes or until the edges feel firm.
Cool on wire racks and toast before serving.
(A dusting of cornmeal and a turn on the griddle give English muffins their signature crunch)