The night before, gently mix together starter and flour until just combined. Add water, 1 tablespoon at a time, until dough is just wet enough to mix.
Cover with a lid or plastic wrap to keep the dough from drying out. Ferment 8-12 hours or overnight.
In the morning, preheat the oven to 375°F and whisk in all other ingredients, being careful not to mix too much. The dough may be quite stiff at first, and may require breaking up with the back of a spoon or clean hands.
Fill greased muffin tins ¾ full with batter and bake for 30 minutes or until golden brown.