Description
Soft, tangy English muffins made with sourdough starter that are easy to prepare and taste fresh.
Ingredients
Scale
- 1 cup sourdough starter
- 1 cup warm milk
- 2 tablespoons sugar
- 1 teaspoon salt
- 4 cups all-purpose flour
- 1 teaspoon baking soda
- Cornmeal for dusting
Instructions
- In a large bowl, mix the sourdough starter, warm milk, sugar, and salt.
- Gradually add flour and baking soda, mixing until a dough forms.
- Knead dough for about 5-7 minutes until smooth.
- Let the dough rise in a warm place for about 1 hour.
- Roll out the dough to about 1/2 inch thick and cut into circles.
- Sprinkle cornmeal on a baking sheet and place the circles on it.
- Cover and let rise for another 30-45 minutes.
- Preheat a skillet over medium heat.
- Cook the muffins for 8-10 minutes on each side until golden brown.
- Let cool before slicing and enjoy!
Notes
Slice the muffins with a fork to maintain the nooks. Store in an airtight bag for up to 2 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Skillet Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 2.5g
- Saturated Fat: 1g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 5mg