Ingredients

• 100 grams sourdough starter
• 20 grams honey
• 1 gram salt
• 240 grams whole milk
• 360 grams all-purpose flour

Directions

1. Using a mixer with the dough hook attachment, mix all ingredients together on low for 5 minutes. Allow dough to rise until doubled in size (I let mine rise overnight).
2. Once doubled, roll out the dough flat to about 1/2 inch thick. Use a large biscuit cutter to cut rounds. Place rounds on parchment paper and press them flat. Cover and let rise for an hour.
3. Heat a cast iron skillet, sprayed with avocado oil, on low heat. Cook muffins covered for 3 minutes per side, watching closely to avoid burning. Place on a wire rack to cool.

Tip: These muffins freeze well and can be toasted straight from frozen.