1cupmilk(can use water, but milk makes them more tender)
2cupwhole wheat(white whole wheat, whole wheat pastry flour, or spelt have all worked well)
For the Muffins:
1/2cupwhole wheat flourplus optional 1 tablespoon during kneading
The night before: Mix the starter, honey, milk, and 2 cups whole wheat flour in an 8-cup measuring bowl or batter bowl the night before you want to make the muffins. Cover with a towel and leave at room temperature overnight.
In the morning: transfer the sponge to the bowl of a mixer (can be made by hand) and add the soda, salt and 1/4 cup of the flour. If using a mixer, use the paddle attachment to mix together, then switch to the dough hook and knead for 3-4 minutes, adding another 1/4 cup flour, one tablespoon at a time, until the dough is just tacky to the touch, clears the sides of the bowl, but still sticks to the bottom. If too much dough sticks to your finger when pressed, you can add another tablespoon to bring the total amount of flour to about 1/3 cup.
Turn the dough out onto a floured board and knead a few times into a round shape. Use a rolling pin to roll about 1/2-inch thick. Cut into rounds with a 3-inch biscuit cutter.
Place the muffin rounds on a baking sheet lined with parchment or silicone and sprinkled with a dusting of cornmeal or flour. Leave about 2-inches between each muffin (they will stick together if they touch after rising), and dust the tops with a bit more flour or cornmeal.
Cover with a towel and let rise in a warm place for 1 to 2 hours. They will just slightly puff.
Heat a griddle to a medium-low setting (about 275 degrees) in order to cook the inside of the muffin without burning the outside.
Transfer the muffins, one at a time, to the heated griddle (dry- do not grease for even browning) and cook for about 4 minutes on one side. Flip the muffins, flatten slightly with the back of the spatula, and cook for another 3 to 4 minutes on the other side until both sides are nicely browned.*
Cool on a rack. Store for a couple days in an airtight container or freeze for longer storage.
The recipe will make 12 to 13 muffins, depending on the thickness.*If muffins are browned enough, but still don't seem cooked through, you can put them in a 350 degree oven for 5 to 10 minutes.