Honey-Wheat English Muffins
Traditionally, English muffins are made with a batter that is poured into rings on a hot griddle. This recipe simplifies the process with a soft dough that doesn’t require rings. Toasted, the muffin halves are chewier than store-bought brands; for crisper bread, wait a day or two before serving. The recipe can be made vegan by using brown sugar in place of honey.
1. Combine starter with whole-wheat flour, honey, and 1/2 cup lukewarm water. Cover loosely, and let sit overnight.
2. The next day, stir together 1/2 cup all-purpose flour, baking powder, and salt in separate bowl. Stir flour mixture into starter mixture. Stir in remaining 1/2 cup flour until dough is no longer sticky.
3. Roll dough into 1/4- to 1/2-inch-thick 11-inch square on floured work surface. Cut out 8 muffins with 31/2-inch round cutter. Dust tops and bottoms with cornmeal. Cover, and let stand 45 minutes to 1 hour, or until rounds have risen and look slightly puffy.
4. Heat heavy skillet or griddle over high heat, then reduce heat to medium-high. Coat skillet with cooking spray. Cook muffins 3 to 5 minutes per side, or until browned. (If you have any question about doneness, check to see that muffins have reached an internal temperature of 198°F with instant-read thermometer.)
5. Cool 15 to 20 minutes before slicing or serving, and cool completely before storing. Muffins will keep 2 days at room temperature or up to 1 month in freezer.