Sourdough Muffins Recipes
SOURDOUGH ENGLISH MUFFINS
Here is an easy recipe that makes muffins much better than store-bought and is also a good way to use your extra sourdough. I found this recipe on a website called 'The Fresh Loaf' and tweaked a few of the details based on my experience. There is some amount of planning ahead needed as you have to start the night before, but it is definitely worth it.
Provided by mekebby
Categories Bread Yeast Bread Recipes English Muffin Recipes
Time 9h15m
Yield 10
Number Of Ingredients 8
Steps:
- Stir milk and sourdough starter together in a large bowl until mostly smooth. Mix in flour. Cover bowl and leave to ferment at room temperature, 8 hours to overnight.
- Add sugar, baking soda, and salt to the preferment, stirring just enough to incorporate. Turn dough out onto a lightly floured work surface. Knead for 4 to 5 minutes, adding as much of the 1/2 cup flour as needed to make the dough workable.
- Use a rolling pin to flatten dough to an even 1/2-inch thickness. Cut into 4-inch rounds using a clean tuna can or biscuit cutter; keep edges well floured to avoid sticking.
- Sprinkle a thin layer of cornmeal over a sheet of waxed paper. Arrange cut-outs over the cornmeal. Sprinkle a thin layer over the dough. Let rest for 45 minutes.
- Heat a griddle or cast iron skillet over medium-low heat. Cook English muffins until lightly browned, 5 to 6 minutes. Cool on a wire rack.
Nutrition Facts : Calories 151.9 calories, Carbohydrate 30.4 g, Cholesterol 2 mg, Fat 0.9 g, Fiber 1.1 g, Protein 4.9 g, SaturatedFat 0.4 g, Sodium 255.7 mg, Sugar 2.7 g
SOURDOUGH ENGLISH MUFFINS
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.
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine 2 cups flour, water and Sourdough Starter. Cover and let stand overnight. , 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. , Roll to 1/2-in. thickness. Cut with a 3-in. round cookie cutter. Greased 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. , 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 : Calories 127 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 159mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
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