Sourdough English Muffins

Recipe by PaulaG
READY IN: 16hrs 30mins
YIELD: 18 muffins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • The night before, feed sourdough starter as you normally do.
  • The next morning take out 1/2 cup starter for use in the muffins.
  • Sprinkle yeast and sugar over 1/4 cup warm water.
  • Allow yeast to become bubbly.
  • Heat milk to lukewarm, add remaining 1 cup water, sourdough starter, baking soda, salt and yeast to large mixing bowl.
  • Add half the flour and beat well with electric mixer or a wooden spoon.
  • Cover bowl and let rise to double in bulk, this depends on the weather but takes approximately 45 minutes to 1 hour.
  • Add melted butter and remaining flour beating and kneading thoroughly.
  • Cover and again allow to rise until double, approximately 45 minutes.
  • Turn dough out on board dusted slightly with flour and either corn meal, oat bran or wheat germ.
  • Flatten with rolling pin to 3/4-inch thickness.
  • Cut with a 2-1/2 inch diameter cutter, place on cookie sheets that have been sprayed with non-stick cooking spray.
  • Allow muffins to rest and rise for about 15 minutes or until light.
  • Spray griddle or heavy skillet with non-stick cooking spray and preheat until water sizzles when dropped on griddle.
  • Cook the muffins on preheated griddle for approximately 15 minutes, turning several times.
  • When ready to serve, split in half with fork, toast lightly and top with favorite toppings.
  • Note: The preparation time includes feeding the starter overnight.
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