I love English Muffins. They are chewy and round and toasted with jam. Better than just plain toast with jam. I like the chew. But, as baking bites said (where I got this recipe) – they don’t make tons of flavors. Well, this simple flavor – cinnamon raisin – such a perfect combination – is great for brunch. These were so easy and turned out great. I may never buy Thomas’ again!
Cinnamon Raisin English Muffins
1/3 cup warm water
1 T sugar
2 1/2 tsp yeast
1 cup lowfat or skim slightly warm milk (skim is best due to the forming of the crumb)
3/4 tsp salt
1 1/2 tsp cinnamon
2 cups flour
1/3 cup raisins
Mix the first 3 – let sit for 10 minutes. Warm milk. Add in the rest and stir with a wooden spoon. Fold in raisins. Cover with seran wrap and let sit for 45 minutes.
Cook on medium non-stick griddle – for about 3 minutes on each side. 1/4 cup is a good size. Flip till you get the right color brown. I let it cook on one side, then flipped and flattened it with the back of a spatula. Let it cook some more. Till desired doneness. The inside is supposed to be a little chewy – that way it is perfect when you toast it. Let rest on a cooling rack for 15 minutes. Cut open with a fork. Enjoy. I enjoyed mine with some butter and homemade whole berry blueberry jam.