Combine everything but the water and cornmeal in the bowl of an electric mixer (this can be done by hand if you like) with the dough hook attached.

Start the motor and slowly add the water keeping about ½ a cup and adding a little at a time until the dough comes together.

Knead for 5-6 minutes or until the dough is smooth and doesn't stick to your fingers.

Shape into a ball and return to the bowl then cover it and set it aside to rise until doubled in size.

If you want a stronger sourdough flavour, refrigerate the covered dough over night.

Punch down the dough and divide in half then half again.

Divide each portion into six piece and roll into balls then flatten slightly and place on a tray sprinkled with cornmeal.

Press more cornmeal into the top of each round and cover with plastic wrap and set aside to double in size again.

Heat a large frypan on the stove then cook the muffins 5-7 minutes per side or until cooked through.

Leave to cool.

To toast, stick a fork into the side of the muffin and repeat all the way around then gently pull the two sides apart.

Toast and then spread with your favourite toppings.