Mix the Dough In a large bowl, combine the water, sourdough discard, and honey. Stir until well mixed. Add the flour and salt, stirring until a shaggy dough forms. Cover and let rest for 30 minutes to allow the flour to hydrate. If you're in a hurry, you can let the dough rest for just 5 minutes - it won't be quite as tender, but it'll still work beautifully.
Add Leavening After the rest period, sprinkle the baking powder over the dough and knead it in gently until incorporated. The dough should be soft and slightly sticky.
Shape the Muffins Turn the dough out onto a floured surface and roll it to about 1/2 inch thickness. Using a 3-inch round cutter (or a drinking glass), cut out circles. Re-roll scraps and cut until all dough is used. You should get about 10-12 muffins. Dust both sides with cornmeal and get them on the griddle right away to take advantage of that baking powder lift.
Cook Preheat your griddle and oven to 350°F. I use my Chambers stove griddle to cook all my muffins at the same time on low heat. This is a huge time-saver when you're feeding a crowd. Cook for about 5-7 minutes per side until golden brown, then pop them in the oven for a few minutes to make sure they're cooked all the way through. If you don't have a large griddle, work in batches on a skillet, cooking for 7-8 minutes per side over medium-low heat.
Cool and Store Transfer to a wire rack to cool completely. Once cooled, split them with a fork (not a knife - this creates better texture) and toast before serving.
