- 1/2 cup active sourdough starter
- 1 tablespoon honey
- 1 cup milk
- 3 cups flour
- 1 teaspoon salt
- 1/4 cup cornmeal
- Combine the active sourdough starter with the rest of the ingredients (except the cornmeal) in a large bowl, using your hands to mix until well combined.
- Cover the dough with a light cloth rote towel and let rest 30-60 minutes.
- Turn the dough out onto a floured surface and knead by hand for about 5 minutes.
- Return the dough to the bowl, cover and allow to ferment at room temperature (65-70 degrees) for 10-12 hours.
- Turn the dough out onto a floured surface, flour the top and press it out using your fingertips until it is 1 inch thick.
- Using a 3-inch round biscuit cutter, cut out dough rounds and place them on a baking sheet lined with parchment paper or a silicone baking pad that’s been sprinkled with cornmeal.
- Sprinkle the tops of the dough rounds with cornmeal, cover with a tea towel and allow to rise for about 1 hour at room temperature.
- Preheat a large cast iron skillet over low heat.
- Place four muffins into the skillet spaced 2 inches apart.
- Cover and cook the muffins for about 4 minutes on each side, or until the internal temperature reaches 200 degrees.
- Store at room temperature in an airtight container for up to five days or freeze for up to three months.
The original recipe for these delicious muffins – which cook up with nook and cranny perfection – can be found here.