Sourdough English Muffins

I love English muffins. I am not aloud to bake at home, Kat says that's her department, But camping or picnicking I can bake all I want. Last time I went out for the day, I made these muffins. Thy are easy, but take a little time. They are not baked, but cooked on a griddle, so I used an inverted 16" lid. Use a 14" or 16" . You can use smaller, but it takes longer.

3/4 cup milk
3 tablespoons sugar
1 teaspoon salt
2 tablespoons butter
1/4 cup warm water(110°f )
1 packet, or 1 tablespoon active dry yeast
1-1/2 cup Sourdough Starter
4 to 5 cups all-purpose flour
Cornmeal

In a 5"or 6" dutch oven, heat milk, sugar, salt and butter until butter melts; cool slightly. Pour water in a large bowl. Sprinkle yeast over water; stir until dissolved. Let stand 5 minutes. Add warm milk mixture, sourdough starter and 2-1/2 cups flour; beat until smooth. Stir in enough flour to make a stiff dough. Turn out on a lightly floured board. Knead 2 minutes or until dough can be formed into a ball. Clean and grease bowl. Place dough in bowl; turn to grease top. Cover and let stand in a warm place 1 hour or until doubled in size. Punch down dough to remove air. Dived dough in half. Roll out half of the dough on a lightly floured board to 1/2 inch thickness. cut dough with a floured 3-inch-round cookie cutter. Sprinkle ungreased baking sheet with cornmeal. Place muffins, 2 inches apart, on baking sheet. Repeat with remaining dough. Cover and let rise in a warm place 30 minutes or until doubled in size. Invert lid on a lid stand. Heat with 14 or 16 charcoals. With a metal spatula, place muffin, cornmeal-side down, on greased lid. Cook over medium heat for about 8 to 10 minutes on each side, until golden brown. Serve warm with butter or jam.
I like Peach, or Raspberry.