Description
These sourdough discard muffins have a soft texture and tangy flavor. You get the classic nooks and crannies in every bite. They toast well for breakfast.
Ingredients
Scale
- 1/2 cup sourdough discard
- 1 cup warm milk
- 1 tablespoon honey
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 tablespoons cornmeal
Instructions
- Mix the sourdough discard, warm milk, and honey in a large bowl.
- Stir in the flour until a shaggy dough forms.
- Cover the bowl and let the dough rest for 2 hours at room temperature.
- Knead the salt and baking soda into the dough.
- Roll the dough on a floured surface to 1 inch thickness.
- Cut out rounds using a biscuit cutter or a glass.
- Dust both sides of each round with cornmeal.
- Heat a skillet over low heat and cook each side for 7 minutes.
Notes
- Use a fork to split the muffins for better texture.
- Store leftovers in an airtight container for 3 days.
- Freeze these muffins for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Griddle
- Cuisine: British
Nutrition
- Calories: 190
Keywords: sourdough discard, english muffins, breakfast bread, homemade muffins