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Cinnamon Raisin Whole Wheat English Muffins

From the recipe box Breads by Katie Hickey

Yield

8 to 10 muffins

Ingredients

	⅓	cup warm water (110 degrees)
	1	Tbsp. sugar
	2½	tsp. active dry yeast
	1	cup skim milk, slightly warm (100-110 degrees)
	¾	tsp. salt
	1½	tsp. ground cinnamon
	1	cup all purpose flour
	1	cup whole wheat flour
	⅓	cup raisins

Steps

In a large bowl, whisk together water, sugar and yeast. Let stand for 10 minutes or until slightly foamy.
Using a wooden spoon, stir in the remaining ingredients except the raisins and mix until smooth. Once the batter comes together, stir in the raisins.
Cover bowl with plastic wrap and let rise 45 minutes.
Heat a griddle over medium/medium-high heat (water dropped on surface should evaporate very quickly). Place muffin rings on the surface and lightly grease everything with cooking spray.
Drop the dough into the rings by ⅓ cupfuls and cook until medium brown on the bottom. Remove the rings- the top of the muffins should look set and the sides should look dry. This should take several minutes. Carefully flip them over and cook the second side until brown.
Cool on a wire rack for at least 15 minutes or until completely cool. To serve, split with a fork and toast.
To Freeze- wrapp muffins individually in plastic wrap and place them in a gallon freezer bag.

This content is from the Breads collection.

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