Sourdough english muffins

Yield: 1 servings

Measure Ingredient
1 cup Sourdough starter
2 cups Milk/water
1 cup Yellow cornmeal
3⅔ cup Whole wheat flour (can use half whole wheat and half white flour for a lighter
\N \N Date: 09-19-94 texture)
3 tablespoons Honey
1 teaspoon Salt
1 teaspoon Baking soda
1 large Egg or 2 egg whites

Combine starter, milk, cornmeal, and 1½ cups of the flour. Stir to blend well, cover bowl and let rest overnight. Stir mixture down, then add the remaining flour and the honey, salt, baking soda and egg or egg whites. Mix well and turn out onto lightly floured surface.

Knead thoroughly for about 8-10 minutes. Roll or pat dough into a thickness of about ½ inch. Cut with an 3 ½ inch biscuit cutter.

Cover muffins and let rise for about 45 minutes. Bake on top of stove on lightly oiled or non stick griddle or an electric fry pan at about 300 degrees (just over medium on the stove) for 10-12 minutes on each side. Turn only once. Muffins should be light and brown. Adjust temperature if needed, after the first batch. From: Sharon Stevens

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