We just call them muffins

I decided to make some English muffins. They are versatile and tasty, freeze well, and are great to have on hand for a quick meal or snack. I looked at a few recipes and came up my own version as follows:

• 2 cups plain flour (white unbleached all purpose)

• 100g sourdough starter or levain

• 1 cup milk

• 2 tsp sugar

• 1.5 tsp salt

• Semolina, polenta, or cornmeal for outside of muffins

Mix all ingredients until it forms a mass. Allow to rest for 10 minutes. Knead for 5 minutes. Allow to rise in bowl until it doubles in size. For me this took about 6 hours. Divide dough into 12 balls and press into disc shape with your hands. Alternatively roll out and cut using a biscuit cutter.

Hand formed muffins aren’t perfectly uniform, but they still taste great

Put some semolina, polenta, or cornmeal on each side of the muffins and allow them to rest for 30 minutes (or put in the fridge overnight). Cook on low heat on a griddle or skillet for 7 or so minutes per side (until both sides are nicely browned and they are hollow when you tap on them.

They were super easy and delicious.