Sourdough English Muffins

1. 1

   In a large bowl, combine 2 cups flour, water and Sourdough Starter. Cover and let stand overnight.

2. 2

   Combine the milk powder, sugar, salt and 1/2 cup flour. Add to sour dough mixture; mix well. Turn onto a floured surface; knead until smooth and no longer sticky, about 2-3 minutes, adding more flour if needed.

3. 3

   Roll to 1/2-in. thickness. Cut with a 3-in. round cookie cutter. Greased

4. 4

   and sprinkle with 2 tablespoons cornmeal. Place muffins 2 in. apart on prepared

5. 5

   . Sprinkle remaining cornmeal over muffin tops. Cover and let rise in a warm place until doubled, about 45 minutes.

6. 6

   In a lightly greased griddle or electric skillet, cook muffins at 275u00b0 for 10 minutes. Turn and cook 10-15 minutes longer or until golden brown. Split with a sharp knife or a fork and toast if desired. Serve with butter, jam or honey.

* Per serving · 4 servings · Values may vary.

No additional tips available.