In a stand mixer, combine the active starter, sugar, melted plant-based butter, water, and salt. Mix to combine. Add the flour and mix on a low speed, using a dough-hook, until the flour is integrated into the dough. Increase the speed of your mixer to medium, and let knead for 10 minutes.

Transfer the dough to a lightly oiled bowl, and cover with a clean, damp kitchen towel. This dough needs to bulk ferment for 8-12 hours at room temperature, until it has grown in size and looks puffy.

Dust a baking sheet with cornmeal. Punch down the dough, and transfer to a lightly floured surface. Roll or stretch the dough into a large sheet until it is about ½ inch thick. Allow the dough to relax for a few minutes before cutting. Use a 3 or 4 inch circle to cut your muffins- a biscuit or cookie cutter is ideal, but a mason jar lid or glass can work just fine. Transfer the cut muffins to your cornmeal covered baking sheet, leaving a little room between them. Reroll the dough scraps, and repeat the process as needed until all of the dough has been used.

Cover your muffins again with a damp towel, and allow to rise again. They won't grow a lot in this time, but after about 90 minutes they will look slightly rounder and less sharp.

Heat a non-stick skillet on a medium-low or low heat. Add a few of the muffins, leaving plenty of space between them. Let cook for 8 minutes- the muffins should be puffed up, and bottom should be browned but not burned. Flip and cover with a lid. Cook for another 6 minutes. Remove from the heat, and repeat, working in batches, until the muffins are all cooked.