You are here

Sourdough English Muffins's picture
  Sourdough starter 1 Cup (16 tbs) (Room Temperature)
  Buttermilk 3⁄4 Cup (12 tbs)
  All purpose flour 2 3⁄4 Cup (44 tbs)
  Yellow cornmeal 6 Tablespoon
  Baking soda 1 Teaspoon
  Salt 1⁄4 Teaspoon

Mix together Sourdough Starter and buttermilk.
Combine flour, 4 tablespoons of the cornmeal, soda, and salt; add to buttermilk mixture.
Stir to combine well.
Turn out onto lightly floured surface and knead till smooth and elastic, adding more flour if necessary.
Roll dough to 3/8-inch thickness.
Let rest a few minutes.
Using a 3-inch cutter, cut dough into muffins.
Sprinkle sheet of waxed paper with 7 tablespoon of the cornmeal; place muffins atop, and sprinkle with the remaining cornmeal.
Cover and let rise till very light (about 45 minutes).
Bake on medium-hot, lightly greased griddle about 30 minutes, turning often.
Split; toast and serve with butter.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1812 Calories from Fat 93

% Daily Value*

Total Fat 10 g16.1%

Saturated Fat 0.9 g4.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1934.2 mg80.6%

Total Carbohydrates 366 g121.9%

Dietary Fiber 27.4 g109.5%

Sugars 0.9 g

Protein 61 g121.7%

Vitamin A Vitamin C 0.25%

Calcium 8% Iron 132.3%

*Based on a 2000 Calorie diet

Sourdough English Muffins Recipe