Sourdough English Muffins Recipe
Sourdough English Muffins are one of the tastiest breakfast breads in my opinion, unique and delicious.
Servings: 12 muffins
Mix the starter, flour, the milk, and sugar until you have a batter consistency. Cover with plastic and allow to sit overnight.
Finish the following morning by adding baking soda and salt.
Add enough flour to make a dough that is somewhat sticky but does not stick to your hands.
Allow the dough to rise.
Roll out the dough to about a half inch thickness. Using a circular dough cutter cut out muffins.
Place on a parchment covered tray. Allow to rise for an hour.
Cook each side of the muffin in a buttered cast iron skillet on a low heat. 4 to 5 minutes on each side.
You may need to cover the pan to ensure the muffin cooks all the way through.
Calories: 235kcal | Carbohydrates: 46g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 498mg | Potassium: 109mg | Fiber: 2g | Sugar: 3g | Vitamin A: 66IU | Calcium: 54mg | Iron: 2mg