Here's my favorite recipe.
Authentic English Muffins
Starter:
2 cups warm water
2 cups unbleached all-purpose flour
1/2 cup whole wheat flour
3/4 teaspoon instant yeast
Mix flours and yeast and then add water making a thick batter. Cover
and let stand at least 4 hours, preferably overnight at room temperature.
Sponge:
2 cups overnight starter
3/4 cup warm water
1 teaspoon instant yeast
3/4 cup scalded milk, cooled
2 cups unbleached bread flour
In a mixing bowl, stir together two cups of the starter, warm water,
and instant yeast allowing yeast to dissolve. Stir in milk and bread
flour to make a thick batter. Cover with plastic wrap and let stand 1 hour.
Muffin Dough:
Sponge mixture
4 cups unbleached bread flour
4 tablespoons honey
2 1/2 teaspoons salt
4 tablespoons dry buttermilk powder (Saco-optional, but it really helps)
2 tablespoons corn flour or cornmeal
1/4 teaspoon cinnamon
Stir down batter and add remaining starter, flour, honey, salt,
buttermilk powder, corn flour or cornmeal, and cinnamon. Knead to
make a soft dough (about 5 minutes).
Preheat oven to 350F. Position rack on middle shelf.
Place dough in large bowl, cover, and let rise until almost doubled
in bulk. Gently deflate dough. On a work surface sprinkled with
cornmeal, roll or pat out dough to a 3/4-inch thickness. Cut into
3-1/2 inch rounds with cookie cutter or muffin ring or tuna can with
both ends removed. Place on baking sheet, cover lightly with plastic
wrap and let rise until almost doubled (about 45 minutes).
Set electric griddle at 325F, or heat a cast iron pan or non-stick
skillet to medium heat. Sprinkle cooking surface with cornmeal.
Gently arrange muffins to fit. Bake until bottoms are browned, about
5-8 minutes (mine took just about 5 minutes). Watch closely. Turn
over and do other side, reducing heat if browning too quickly.
Finish muffins in oven 5-8 minutes (mine took about 5 minutes), or
until internal temperature reaches 195-200F. Cool well and split with
fork tines. These muffins freeze well.
Bob the Tarheel Baker