Home Made

It never ceases to amaze me....
that when you try making something at home....

that you always bought, and thought the bought item was pretty good....

now the bought item no longer seems very good at all...

when you carefully make it at home fresh from quality ingredients....

then....

Wow!....you no longer want to buy it, because if you did, you wouldn't eat it anymore!
Because these are sooooooooooo goooood!

This is the recipe I got from "Throw Back at Trapper Creek". Not only are they scrumptious, they are a fraction of the cost of store bought ones. To my best estimate I made 24 muffins for the same cost of six at a discount store. I used organic ingredients as well.

Sourdough English Muffins

Starter
1/2 pkg. yeast
2 c. flour
2 T. sugar
2 1/2 c. water

Muffins
1 c. starter
2 T. honey
2 c. warm milk
5 c. flour (4 c.) (1 c.)
1 t. soda
2 t. salt
Cornmeal

Combine starter, honey, milk and 4 c. flour in glass bowl. Let rise in warm place overnight (or all day). Stir down; mix in soda and salt. On board, knead in 1 c flour for about 5 minutes, working in enough flour to make a smooth dough. On lightly floured board roll or pat to 1/2″ thickness. Cut using a biscuit cutter or tuna can. Sprinkle a cookie sheet with cornmeal. Place muffins on cookie sheet; sprinkle tops with cornmeal. Cover with a light towel and let rise approximately 30 minutes. Heat griddle over low heat for at least 5 minutes. Cook each muffin with a little butter for 4 – 5 minutes on each side, turning once.

To replenish your starter, add 1 c flour and 1 c water mixed well.