Ingredients
- 1 cup active sourdough starter (fed and bubbly)
- 1 cup milk (warm)
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- Cornmeal (for dusting)
👩🍳 Step-by-Step Instructions
Step 1: Mix the Dough (Night Before)
- In a bowl, combine sourdough starter, warm milk, and flour.
- Mix until it forms a soft, sticky dough.
- Cover the bowl and leave it at room temperature overnight (8–12 hours).
Step 2: Add Final Ingredients
- In the morning, add sugar, salt, and baking soda to the dough.
- Mix gently until everything is well combined.
- The dough will become soft and slightly fluffy.
Step 3: Shape the Muffins
- Sprinkle cornmeal on a clean surface.
- Turn the dough out and gently roll it to about 1/2 inch thickness.
- Use a round cutter (or glass) to cut muffin shapes.
- Place them on a tray dusted with cornmeal.
Step 4: Rest the Muffins
- Cover and let them rest for 30–60 minutes.
- They will puff up slightly.
Step 5: Cook on Pan
- Heat a non-stick pan or griddle on low-medium heat.
- Cook muffins for about 5–7 minutes on each side.
- Flip carefully until both sides are golden brown and cooked through.
Step 6: Cool & Serve
- Let them cool slightly.
- Split with a fork (not a knife for best texture).
- Toast and serve with butter, jam, or eggs.
✅ Tips
- Cook on low heat so the inside cooks properly.
- If they brown too fast, lower the heat.
- You can store them in the fridge for up to 3 days.
