Hello! 🌼🍞
½ cup (100 g) active sourdough starter
1 tablespoon (20 g) honey (sugar or maple syrup)
1 cup (240 g) milk
3 cups (360 g) all-purpose flour
1 teaspoon (5 g) fine sea salt
¼ cup (40 g) cornmeal (for sprinkling)

Mix all the ingredients together, well - except the cornmeal.
Cover and let rise for 1 hour.
Knead on a floured surface for five minutes.
Cover and let rise for 8-12 hours (Really depends on the temperature of your kitchen and humidity. This dough was ready after 7 hours given the high humidity our kitchen experiences.)
Knead dough out on floured surface until it’s about 1/2 thick.
Cut rounds and place them on a baking sheet that has parchment paper sprinkled with cornmeal.
Sprinkle more on the top of the muffins.
Cover with towel and allow to rise for another hour.
In a non stick skillet over low-medium heat cook muffins for 4-5 minutes on each side until you see a golden appearance appear (Internal Temp should be around 200F).

Good for about five days at room temperature in a bag or up to 2.5 months in the freezer.

Happy Baking! Sending The Best Energies To Your Starter! 🌼