- 2 ounces/60 grams butter (I used raw local butter that I get over at the Brainerd Market)
- 1 tablespoon sugar
- 16 ounces buttermilk (450 grams) (I used Cruze Farms buttermilk)
- 1 package active dry yeast (1-1/2 teaspoons, .25 ounces or 7 grams)
- 1 large egg, beaten (from the Main St. Market on Wednesday)
- 16 ounces all-purpose flour/450 grams (or four fluffed cups)
- 1-1/2 teaspoon kosher salt (.25 ounces or 7 grams)
- 2 teaspoons baking powder dissolved in 1 tablespoon of water
- cornmeal for dusting
- Combine the butter and sugar in a small sauce pan, stirring to dissolve the sugar. Add the milk, stir it and remove it from the heat. Stir in the yeast and the egg.
- Combine the flour and salt in mixing bowl. Add the milk mixture and stir till it’s all well combined. Cover and set aside for 1-1/2 hours, or refrigerate overnight (removing it from the fridge an hour before cooking).
- Heat a griddle or a skillet over medium heat. If you’re using rings, butter them. Stir the dissolved baking powder into the batter. Dust the griddle or skillet with corn meal. Scoop-pour about 1/4-cup portions onto the griddle, free form or in rings. Cook for about seven minutes. Flip them and continue cooking till done, 7 to 10 more minutes. If not cooked through but fully browned on the outside, you can transfer them to
- Move them to a rack to cool at least 10 minutes. They can be eaten immediately after, toasted, or frozen in a ziplock bag once fully cool. Make sure to split your muffins with a fork or your fingers, not a knife, to get the proper craggy surface area.
adapted from Michael Ruhlman