• For the best flavor, I make my dough the day before and let proof in the fridge overnight for 12-18 hours.
• Start by milling your grains. I love the buttery addition of the Khorasan Wheat, but you could do this recipe with all hard white or hard red wheat. Place in a stand mixer with salt.
• Put your buttermilk and/or milk on the stove top and heat until very warm but not boiling. Add your coconut sugar to the buttermilk to dissolve.
• Pour the hot milk and sugar mixture onto the flour. Mix until combined. Add room termperature butter and egg, mixing just until incorporated.
• Cover and let autolyse for 20 minutes. This will help soften the bran and germ in the flour and create a smoother dough.
• After 20 minutes, add the yeast to the dough and mix on low-medium speed 8-15 minutes until you reach a windowpane consistency. To test this, oil your fingertips and grab a ball of dough out of the mixer. It should be able to be stretched 4"-6" apart without tearing, and achieve a thin, window-like, transparent look.
• Sprinkle some flour onto your silicone mat and dump the dough out onto the mat. Roll the dough out 1/2"-3/4" thick. Lightly flour your rolling pin if it is sticking to the dough.

  Line your sheet pans with parchment and sprinkle with a thin layer of corn meal.

  Cut circles out of the dough and transfer to the prepared sheet pans.

  Wrap the sheet pan with plastic wrap and place in the fridge overnight.

Ready to cook

• When you are ready to cook, pull the muffins from the refrigerator. Allow to come to room temperature atleast 30 minutes.
• Grab a cast iron skillet and preheat to 350 degrees F. Once it is preheated, sprinkle with a thin layer of cornmeal. You will want to wipe your skillet clean between batches as the corn meal will get very dark with each batch.

  When your cast iron reaches 350 degrees F, you are ready to cook your muffins.
• Gently flip the dough out onto the hot layer of corn meal in the skillet. Cook 5-7 minutes on each side. You want to cook until the muffins reach an internal temperature of 200 degrees F. Once they are done, flip out onto a wire rack for them to cool.
• When the muffin is cool, take a fork and insert into the muffin. Remove the fork, rotate the muffin and insert again. Work your way all the way around the muffin until you are back where you started and the muffin opens up. NEVER USE A KNIFE TO SPLIT AN ENGLISH MUFFIN! You will not get any nooks and crannies this way!

  Once split, you can toast the Eglish Muffin and top with butter and jam!