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1
The night before, feed sourdough starter as you normally do.
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2
The next morning take out 1/2 cup starter for use in the muffins.
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3
Sprinkle yeast and sugar over 1/4 cup warm water.
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4
Allow yeast to become bubbly.
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5
Heat milk to lukewarm, add remaining 1 cup water, sourdough starter, baking soda, salt and yeast to large mixing bowl.
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6
Add half the flour and beat well with electric mixer or a wooden spoon.
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7
Cover bowl and let rise to double in bulk, this depends on the weather but takes approximately 45 minutes to 1 hour.
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8
Add melted butter and remaining flour beating and kneading thoroughly.
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9
Cover and again allow to rise until double, approximately 45 minutes.
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10
Turn dough out on board dusted slightly with flour and either corn meal, oat bran or wheat germ.
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11
Flatten with rolling pin to 3/4-inch thickness.
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12
Cut with a 2-1/2 inch diameter cutter, place on cookie sheets that have been sprayed with non-stick cooking spray.
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13
Allow muffins to rest and rise for about 15 minutes or until light.
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14
Spray griddle or heavy skillet with non-stick cooking spray and preheat until water sizzles when dropped on griddle.
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15
Cook the muffins on preheated griddle for approximately 15 minutes, turning several times.
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16
When ready to serve, split in half with fork, toast lightly and top with favorite toppings.
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17
Note: The preparation time includes feeding the starter overnight.
