Blackberry Pecan Sourdough English Muffins

Ian:  Here is the base recipe that I used.  I added pecans and used blackberries instead of raisins.  It is a fun recipe; I plan to try some other flavors as well.  Thanks for your comment.  Best,  Phyllis

Sourdough Cinnamon-Raisin English Muffins (adapted from Sourdough English Muffins by Baking Bites)

The night before baking day:

• ½ cup sourdough starter, fed
• 1 cup all purpose flour
• 1 cup whole wheat flour
• 1 cup lukewarm water
• 1/2 cup raisins

Combine the starter, flour, water, and raisins in a bowl.  Stir until well-combined and cover loosely.  Let sit at room temperature overnight.

Baking Day:

• ½ tsp baking soda
• ½ tsp salt
• 1 teaspoon cinnamon
• 2 tbsp sugar
• 1 cup flour (the entire cup will not be used)
• cornmeal for sprinkling

In a small bowl, mix the baking soda, salt, sugar, and cinnamon together.  Stir into the starter mixture; mix well.  Then stir in the flour, two tablespoons at a time, until the dough loses its stickiness.  If it gets too thick to stir but is still too sticky to roll out, knead lightly to incorporate the flour.

Roll out the dough 1/2″ thick on a floured surface.  Use a lightly floured biscuit cutter (or drinking glass, whatever gives you the right size of muffins) to cut out the muffins.  Cookie cutters can be used as well for fun shapes.  You can recombine the scraps and roll them; they will turn out the same.

Place muffins on a baking sheet sprinkled with cornmeal, and sprinkle cornmeal on the tops.  Cover with a clean towel and let rest at room temperature 45 minutes.

Preheat the oven to 350 degrees.  Heat a skillet over high heat until very hot, then reduce to medium-high (or use an electric skillet set to 250 degrees).  Cook muffins 3 minutes to a side, then transfer to the oven for 10 minutes to finish baking.

Cool completely before storing.  Yields 8-10 English muffins.