Ashbourne Bakehouse - Sourdough English Muffins 6 75 G

Made with strong flour, sourdough, local honey, milk, salt, baking soda and little bit of yeast, we rest our dough for 24 hours . The dough is then cut and dipped in course corn meal to create a soft crust when it's griddled. The finished muffin has a light airy crumb inside and makes the perfect breakfast muffin. Fill it with eggs, cheese, possibly some crispy bacon, and breakfast will never be the same again! The muffins can be frozen and toasted once defrosted.