1: Combine sourdough starter discard, lukewarm milk, raisins, honey, bread flour, whole wheat flour, cinnamon, and sea salt in a mixing bowl.
2: Mix until a dough forms and knead until smooth.
3: Let the dough rise until doubled in size.
4: Shape the dough into muffins and dust with cornmeal.
5: Allow the muffins to proof again before baking.
6: Bake until golden brown and cooked through.
