Sourdough English Muffins

Total Time Prep: 15 min. + standing Cook: 20 min.
Yield 1 dozen
Test Kitchen Approved
Forget about toast! Sourdough English muffins are so easy to make at home that you'll be eating them every morning. This soft bread cooks up with plenty of nooks and crannies.

Ingredients

  • 2-3/4 to 3 cups all-purpose flour
  • 1 cup water
  • 1/2 cup Sourdough Starter
  • 1/3 cup instant nonfat dry milk powder
  • 1 tablespoon sugar
  • 3/4 teaspoon salt
  • 1/4 cup cornmeal, divided
  • Butter, jam or honey

Directions

  1. In a large bowl, combine 2 cups flour, water and Sourdough Starter. Cover and let stand overnight.
  2. Combine the milk powder, sugar, salt and 1/2 cup flour. Add to sour dough mixture; mix well. Turn onto a floured surface; knead until smooth and no longer sticky, about 2-3 minutes, adding more flour if needed.
  3. Roll to 1/2-in. thickness. Cut with a 3-in. round cookie cutter. Grease baking sheets and sprinkle with 2 tablespoons cornmeal. Place muffins 2 in. apart on prepared baking sheets. Sprinkle remaining cornmeal over muffin tops. Cover and let rise in a warm place until doubled, about 45 minutes.
  4. In a lightly greased griddle or electric skillet, cook muffins at 275° for 10 minutes. Turn and cook 10-15 minutes longer or until golden brown. Split with a sharp knife or a fork and toast if desired. Serve with butter, jam or honey.

Nutrition Facts

1 muffin: 127 calories, 0 fat (0 saturated fat), 0 cholesterol, 159mg sodium, 27g carbohydrate (2g sugars, 1g fiber), 4g protein.

This recipe was a winner in a local newspaper contest years ago and has become a family favorite. The muffins are fun to make on a griddle and delicious to eat.
Recipe Creator

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