Description
Delicious and easy-to-make English muffins using sourdough discard, perfect for breakfast or snacks.
Ingredients
Scale
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 1/2 cup milk
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 tablespoon butter, melted
- Cornmeal for dusting
Instructions
- In a mixing bowl, combine the sourdough discard, milk, and melted butter.
- Add the sugar, salt, baking soda, and flour, mixing until a dough forms.
- Turn the dough onto a floured surface and knead gently for a few minutes.
- Shape the dough into a log and cut it into equal pieces.
- Flatten each piece into a round shape and dust with cornmeal.
- Let the muffins rest for about 30 minutes.
- Preheat a skillet over medium heat and cook the muffins for about 5-7 minutes on each side until golden brown.
- Allow to cool before slicing and serving.
Notes
- For a more tangy flavor, use older sourdough discard.
- These muffins can be toasted for extra crispiness.
- Store in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg
Keywords: Sourdough Discard English Muffins, breakfast muffins, sourdough recipes