DIRECTIONS:
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In a large bowl, combine only 1 1/2 cup flour, with milk, starter and cornmeal.
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Cover bowl with waxed paper and a tea towel and let mixture rest overnight
before proceeding.
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Stir mixture down, as activity of starter will make it rise.
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Add remaining flour, baking soda, honey, egg and salt. Mix well, then turn
out dough onto a lightly floured surface for kneading.
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Knead dough thoroughly for about 10 minutes, to work starter well through
dough.
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With your fingers or a rolling pin, roll out dough into a rectangular shape
about 1/2 inch thick.
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Cut into round muffin shapes with a wide-mouthed drinking glass. large
cookie cutter (3 1/2 or more inches) or metal English Muffin ring.
Leave muffins on a lightly floured surface and cover with a tea towel.
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Allow muffins to rise for 45 minutes, or until doubled in bulk.
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Heat an electric frying pan or a griddle or cast-iron frying pan on top
of the stove on medium heat, to about 300F
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Fry 3 to 4 muffins at a time, for about 10 to 12 minutes per side.
Do not fry each side more than one time!
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