Description
Delicious homemade English muffins made with sourdough starter.
Ingredients
Scale
- 1 1/2 cups sourdough starter (active)
- 3 cups milk
- 4 Tbsp honey
- 6 cups white whole wheat flour
- 1 Tbsp salt
- 4 tsp baking soda
Instructions
- In a large bowl mix the starter, milk, honey, and flour together. Cover and leave overnight at room temperature. (It’s best to do this at night or rest for a minimum of 10 hours.)
- In the morning, knead in the salt and baking soda until smooth.
- Pre-heat a skillet over med-low heat (300°F).
- To make English muffins: scoop 1/3 cup of dough and form into a ball. Lightly dredge the top and bottom with fine cornmeal and transfer into a tray dusted with cornmeal. Repeat until all muffins are done.
- Fry English muffins covered, (no oil needed) for 3-5 minutes on each side or until done and no longer doughy in the inside.
- Split open and serve toasted with butter and jam.
Notes
- It’s best to let the mixture rest overnight.
- Ensure the skillet is properly heated before frying the muffins.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg