In a stand mixer, combine milk, dry yeast, and sugar. Allow to sit for 5 minutes to activate the yeast.

Add the sourdough starter, butter (cut into ½ tablespoon pieces), eggs, and salt. Mix until well combined.

Slowly add flour, alternating wheat and white, by the ½ cup increments, until it forms a ball. The dough should not be too sticky. That is, you should be able to touch it and not have dough stuck to you.

Allow the mixer to knead the dough for 5 minutes. Form the dough into a ball and put it in a greased bowl. Cover and allow to rest for 1-2 hours, until it has doubled in size.

When the dough has doubled in size, gently punch it down and then form it into another bowl. Remove from the bowl and place on a lightly floured surface. Cut the dough into two portions. Set one aside.

Roll one portion out until approximately ½ inch thick. Cut into discs using a 3 inch biscuit cutter (or a glass if you don’t have one!) Continue to roll out leftovers and cut discs until dough is used up. Do the same with the other portion.

Place discs on baking sheets that have been sprinkled with cornmeal, leaving space for them to rise. Sprinkle the tops with cornmeal as well. Cover with plastic wrap and allow to rise for another hour or so.

Preheat an electric griddle to 350 degrees. Leave it ungreased. Transfer discs to the griddle and cook for 5 minutes. Flip muffins.

Once all muffins have been flipped, place a light baking sheet on top to keep the flat muffin shape rather than a rounded muffin. Cook an additional 5-7 minutes, until the muffins have reached an internal temperature of 190 degrees.

Store muffins at room temperature for 4-5 days, in the fridge for a few weeks, or freeze them for longer storage. They freeze REALLY well.