English Muffins From Starter 2

Mix the ingredients until smooth and scrape the sides of your bowl.

Cover and let stand at room temperature until batter is nice and bubbly and somewhat fluffy, about 1 hour, depending on the temperature of your room.

Heat cast iron or non stick pan(s) on low heat. Lightly oil.

Lay your rings out on a baking sheet and spray the insides with non-stick cooking spray. Place 3-4 on the pan(s). Allow to heat. Sprinkle a little corn meal inside each ring.

Without stirring the batter, put 1/3 cup (a 3.25 oz. disher) of batter into each ring. Don't overfill.

Cover with a lid or baking sheet. Cook for 5 minutes.

Uncover, sprinkle the tops very lightly with cornmeal and cook 5 minutes more. You should start seeing the bubbles on top pop, if they aren't give it a little more time.

Slide a spatula underneath muffins and flip over to cook other side. Cover and cook 5 minutes longer. Uncover. Cook 5 minutes more.

Using tongs, remove rings from muffins and set aside. (If you plan to reuse the same ones, make sure you spray them with oil again.)

Brown more on each side until nice and golden. You can turn the heat up at this point, just be sure to let the pan cool back down a little before the next batch; if you start too hot the outside will burn before the center is done.

Using a spatula, transfer muffins to a wire rack to cool completely. If you have any batter that escaped the ring when you flipped your muffins, just cut it off.

Split English muffins with a fork, toast and butter.

Store leftover muffins in an airtight container at room temperature for one day, then freeze and thaw individual muffins.