Not having an oven makes you become a bit more creative, or at the very least, try things that you keep saying you wanted to do, but just haven’t had time to get around to actually doing. I’ve been wanted to do my own english muffins — even having gone so far about a couple years ago to buy english muffin rings from King Arthur (which still remain in the original package – you don’t actually need them for this recipe).  You see, without an oven, my poor sourdough starter has stayed in the fridge longer than would normally happen over the winter months. I had a bit of a panic attack recently that the only jar of starter in my fridge might not be as patient as I have been waiting on the oven, so out came the 18-year-old starter and it was fed, fed and fed again until it was nice and happy again. Can’t lose that baby, we have a history together.

Now, what to do with my nice fat, bubbly, happy starter? Sourdough english muffins seemed to be calling my name. I found the recipe I used on Genius Kitchen and substituted Lactaid milk for real or powdered milk to deal with lactose intolerance issues in the family and of course the honey added was our own Heffernan honey. The dough mixed up easily enough, sat overnight as directed and with about 1/2 hours’ worth of work total and an hour additional rise time Saturday morning, we had these babies ready to go into the cast iron frying pan to be cooked.

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Into the cast iron pan that was already heated and given a tiny bit of butter and oil to keep things from sticking, they went in about three batches. 4 minutes on each side covered to help them bake properly all the way through and here’s how they looked…t3k7Cj8hRVyI+Frnk0lbRgSQTduk++QfGXDbVCnL%9ywnA6G8zfXRoaaMTgPxmV5%w

After they came out of the pan, I took a fork and fork split each one, simply poking the fork into it around the muffin. Easy enough. Of course, Tom and I had to do a QC testing with the warm muffins while I was finishing up the last of them. So, into the toaster they went….

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Out of the toaster, topped with some butter and here’s the final result….a nice sour tang and lots of nooks and crannies.

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