Bring the starter to room temperature and let it activate for 6-8 hours.

Mix all the ingredients except the cheese in a large, non-metallic mixing bowl. Cover with plastic wrap and allow to rise in a warm place (like on top of the refrigerator).

When the dough is about ¼ higher than it started (about 4-5 hours), gently stir in the cheese.

Place dough into greased muffin tins to ½ way up the side. Cover with a damp dish towel and let sit for about 30 minutes. Preheat the oven to 350°.

Back muffins for about 25 – 30 minutes, or until they are brown on top and a toothpick inserted in the top comes out clean.