Combine starter with whole wheat flour, honey and 1/2 cup lukewarm water. Cover loosely, and let sit overnight.
The next day, stir together 1/2 cup all purpose flour, baking powder, and salt in separate bowl. Stir flour misture into starter mixture. Stir in remaining 1/2 cup flour until dough is no longer sticky.
Roll dough into 1/4 to 1/2 inch thick 11 in square on floured work surface. Cut out 8 muffins with 3.5 inch round cutter. Dust tops and bottoms with cornmeal. Cover and let stand 45 min to an hour or until rounds have risen and look slightly pufffy.
Heat heavy skillet or griddle over high heat, then reduce heat to medium high. Coat skillet with cooking spray. Cook muffins 3 to 5 min per side, or until browned.
cool 15 to 20 min before slicing or serving, and cool completely before storing. Muffins will keep 2 days at room temp or up to 1 month in freezer.
<1g total fat
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|Serving Size: 1 Serving (172g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 13 (2%)|
|Amt Per Serving||% DV|
|Total Fat 1.4g||2 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 24.5mg||8 %|
|Sodium 793.3mg||27 %|
|Potassium 2398.9mg||63 %|
|Total Carbohydrate 98.2g||29 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 95.9g|
|Protein 51.4g||73 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 611
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