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Sourdough English Muffins Recipe
|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|
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
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.