Yes!
English muffins
1 envelope yeast 1 tsp. salt
1/4 C. warm water 1 C. starter
2 Tbl. yellow cornmeal 3/4 C. buttermilk
22/3 C. flour 1/4 C. cornmeal
Sprinkle yeast over water. Set aside to soften 5 Minutes. Cover a large baking sheet with waxed paper. Sprinkle with 1 Tbl. cornmeal;
set aside. In a large bowl, stir together flour, 1/4 C. cornmeal, and salt; Set aside. In a medium bowl, combine starter, buttermilk and yeast mixture. Stir into flour mixture until well blended. Knead 5 to 8 minutes, adding flour if necessary until smooth and elastic. Roll out dough to 3/8 to 1/2 inch thick. Cut muffins with a 3" biscuit cutter or drinking glass. Arrange on baking sheet. Sprinkle with remaining cornmeal. Cover with cloth; let raise 45 minutes. or until doubled. Cook on medium heat in a slightly greased griddle. Turning often, cook raised muffins on medium hot griddle about 20 minutes. Cool on a rack. Serve warm or cold. Makes 12 to 14 muffins.
Mine recently:
