Ingredients:
240gms of warm water (or whey)
100gm Active Sourdough Starter
1 Tbsp Maple Syrup or Honey
360gms All-Purpose Unbleached Flour
5gm Salt
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Cornmeal ~ set aside to dust muffins in before baking
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*Egg wash ~ 1 egg and a splash of water, whisked well, set aside
Instructions:
In a large mixing bowl add water/whey and active sourdough starter, whisk together until well combined. Add maple syrup or honey, whisk until well incorporated. Whisk salt into flour then add dry ingredients to wet ingredients. Combine until dough forms, cover and let rest for 12 hours on counter in warm place (I like to put mine in the oven with just the oven light on).
Once dough has bulk fermented and doubled in size turn dough out onto lightly floured surface. Laminate dough into rectangle. Use biscuit cutter or small glass to cut out muffins. Brush muffin tops with egg wash, dust both sides of muffins with cornmeal.
Heat skillet on stove top over low/medium meat (I use setting 4). Bake bottom side down with lid on for 5-7 mins until lightly toasted. Remove lid, flip muffins and bake for additional 3-5 mins until lightly toasted.
Move to cooling rack, let cool completely before cutting. Pairs beautifully with my homemade whipped honey butter recipe on website Home page. Cheers!
Original Tik Tok Recipe Content Creator: emma
These English Muffins couldn’t be any easier to make and taste just like a Thomas’s English Muffin!
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