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Sourdough English Muffins Recipe

This recipe was a winner in a local newspaper contest years ago and has become a family favorite. The muffins are fun to make on a griddle and delicious to eat.

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12 Servings
Prep: 15 min. + standing Cook: 20 min.

Ingredients

2-3/4 to 3 cups all-purpose flour
1 cup water
1/2 cup Sourdough Starter (recipe also in Recipe Finder)
1/3 cup instant nonfat dry milk powder
1 tablespoon sugar
3/4 teaspoon salt
1/4 cup cornmeal, divided
Butter, jam or honey

Directions

In a large bowl, combine 2 cups flour, water and Sourdough Starter. Cover and let stand overnight.
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.
Roll to 1/2-in. thickness. Cut with a 3-in. round cookie cutter. Greased baking sheets and sprinkle with 2 tablespoons cornmeal. Place muffins 2 in. apart on prepared baking sheets. Sprinkle remaining cornmeal over muffin tops. Cover and let rise in a warm place until doubled, about 45 minutes.
In a lightly greased griddle or electric skillet, cook muffins at 275° 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. Yield: 1 dozen.

Sourdough English Muffins published in Best of Country Breads , p55

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