TDeal4

July 26, 2015 at 10:20am

I left out the yeast and halved all of the ingredients except the sourdough starter. I left the dough covered in the refrigerator for 2 days, then rolled it and cut with a 3.5" ring. I allowed the muffins to rise overnight before cooking. The result was thick muffins with a wonderful sourdough flavor and all of the prized nooks and crannies!
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