Sourdough English Breakfast Muffins
Wow…. LIGHT. FLUFFY. VERSATILE. YUMMY. These are my “go-to” weekend brunch item. I love them because they are super easy and taste incredible. I enjoy using them for homemade breakfast sandwiches. I will never buy english breakfast muffins again!
Night before:
1 cup of sourdough starter (fed 6 hours before)
1 TBS. of honey
2 cups of milk (can be non-dairy)
3 cups of bread flour
1 cup of whole wheat flour
Morning of:
1 tsp. baking soda
1.5 cups of all purpose flour
2 tsp. salt
Cornmeal for coating
How to:
Start by mixing the first five ingredients together in a large bowl. A very wet dough should form. Let it sit covered on the counter overnight.
Sprinkle the baking soda and salt over the dough in the morning.
Start to incorporate the 1.5 cups of flour. Use small amounts until the dough is just beyond “sticky.”
Place the dough on a floured surface and roll until 1/2 inch in thickness. Use a glass or biscuit cutter to make 12 or more muffins.
Sprinkle a baking sheet with cornmeal and let the muffins rest on the pan for at least 1 hour.
Get your cast iron skillet warm (medium-low heat).
Place muffins on the pan (when it is hot) and let them cook on each side for 2-3 minutes (or until golden brown).
Preheat the oven to 350 F. Bake the muffins for 5-10 minutes until the center is cooked.
Let them cool and enjoy!
Notes:
-make sure they are cooked in the middle
-use a metal spatula to press the muffins down (if they inflate while on the skillet)
-feel free to store them in a air tight container for 1 week, freeze for 1 month
