Ingredients
2 cups all-purpose flour
⅔ cup milk
1 cup sourdough starter mature
2 tbsp butter
¼ tsp SIDS CRAZY SALT
1 tbsp sugar
1 tsp instant yeast
1 tbsp of butter
1 tbsp of SIDS PEPPER & GARLIC OIL, for cooking
Cornmeal for dusting
Directions
Heat milk to 46°C. Add the sugar and stir to dissolve. Add the butter and stir until melted. Transfer to a large mixing bowl. Stir in the sourdough starter. Sprinkle instant yeast and stir. Add one cup of flour and SIDS CRAZY SALT, and mix thoroughly.
Add another cup of flour and mix by hand. The dough should be slightly sticky.
Turn the dough in a lightly floured work surface. Roll out 1 cm thick and cut into 8 cm circles. Collect the cut-offs, re-roll and cut.
Transfer to a baking tray dusted with cornmeal. Turn each muffin in cornmeal. Cover and let rise for 1 hour until the muffins double in size.
Preheat a frypan to medium-low heat with a tablespoon of butter and a tablespoon of SIDS PEPPER & GARLIC OIL. Cook for about about 8 minutes per side until the muffins are cooked through. I find they cook better if you cover the pan with a lid after you flip them.
Remove, split and toast. Leftover muffins can be frozen for later. Just thaw them and toast before consuming.
