After allowing them to cool completely, I stored them in a Ziploc bag (putting half in the freezer).
Let me tell you, they went fast! So fast that I've since made up a second batch. Yum!
Sourdough English Muffins
1 pkg. yeast
1/4 c. warm water
1 c. warm milk
1/2 c. sourdough starter (at room temp.)
1 T. sugar
3/4 t. salt
3.5 - 4 c. flour (I used a mix of unbleached white & whole wheat)
1/4 c. corn meal
Dissolve yeast in warm water; stir in milk, starter, sugar, salt, and 3.5 c. flour in Kitchen Aid mixer, adding flour as needed until dough does not stick to the bowl. Machine knead for a few minutes, then put dough into a greased bowl, cover, and let rise until doubled (about an hour).
Punch down and turn out onto a board lightly covered with cornmeal. Roll out or pat dough until about 1/2" thick. Cut muffins using a floured 3" biscuit cutter; place muffins (cornmeal side up) on ungreased baking sheets lightly sprinkled with cornmeal. Cover lightly and let rise 30-45 min.
On a lightly greased griddle set to 275, bake muffins until light golden brown (about ten minutes on each side). Cool on racks. Make 12 - 14 muffins. Enjoy!