Honey-Wheat English Muffins

• 1 cup Shortcut Sourdough Starter
• 1 cup whole-wheat flour
• 2 Tbs. honey
• 1 cup all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• Fine yellow cornmeal, for dusting

1. Combine starter with whole-wheat flour, honey, and 1/2 cup lukewarm water.
2. Cover loosely, and let sit overnight.
3. The next day, stir together 1/2 cup all-purpose flour, baking powder, and salt in separate bowl.
4. Stir flour mixture into starter mixture.
5. Stir in remaining 1/2 cup flour until dough is no longer sticky.
6. Roll dough into 1/4- to 1/2-inch-thick 11-inch square on floured work surface.
7. Cut out 8 muffins with 31/2-inch round cutter.
8. Dust tops and bottoms with cornmeal.
9. Cover, and let stand 45 minutes to 1 hour, or until rounds have risen and look slightly puffy.
10. Heat heavy skillet or griddle over high heat, then reduce heat to medium-high.
11. Coat skillet with cooking spray.
12. Cook muffins 3 to 5 minutes per side, or until browned.
13. (If you have any question about doneness, check to see that muffins have reached an internal temperature of 198F with instant-read thermometer.)
14. Cool 15 to 20 minutes before slicing or serving, and cool completely before storing.
15. Muffins will keep 2 days at room temperature or up to 1 month in freezer.

starter, flour, honey, flour, baking powder, salt, yellow cornmeal

Taken from www.vegetariantimes.com/recipe/honey-wheat-english-muffins/ (may not work)