Arlene's Urban Homestead

Ingredients:

3 cups All Purpose flour

1 tsp. Sea Salt or 2 tsp. Kosher Salt

1 cup Whole Milk, warmed to between 95-110 degrees

2 tbsp. Melted butter

2 tbsp. Brown Sugar

1 tsp. Dry Active Yeast

1/2 cup Sourdough Discard

2 tbsp. Fine Corn Meal

Directions:

• Combine the flour and salt in a bowl and set it aside.
• heat the milk to between 95-110 degrees. Add the brown sugar and yeast. Mix it together and allow the yeast to activate for 5 – 10 minutes.
• Add the wet to the dry and add the discard. Mix everything together until a dough ball forms and allow to rest for 30 minutes up til overnight.
• Sprinkle flour on the surface and roll out the dough to 1/2 inch thick. Cut the dough with a cookie cutter to the size you prefer.
• Place the muffins on a cookie sheet with the corn meal sprinkled on it. Allow them to rest while you heat the pan.
• Heat a skillet to medium heat and Place the muffins on the dry skillet. They will brown and start to rise. Flip the muffins and cook on the other side as well.
• The can sit in a 300 degrees oven for 10 minutes if they are not fully cooked in the center. It depends on how thick the muffins are.
• They can be enjoyed with jam or butter and my favorite to make breakfast sandwiches.