BEST SOURDOUGH ENGLISH MUFFINS

Steps:

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