Cinnamon Raisin English Muffins
3 1/2 cups enriched flour — unsifted, up to 4
2 packages dry yeast
2 tablespoons ground cinnamon
1 Cup milk
1/4 cup water
1/2 cup seedless raisins
2 tablespoons sugar
2 tablespoons oil
1 teaspoon salt
Corn meal
Butter
Stir together 1 1/2 cups flour, yeast and cinnamon.
Heat milk, water, raisins, sugar, oil and salt over low heat until very
warm (120 to 130 degrees).
Add warmed ingredients to flour-yeast mixture and beat until smooth,
about 1 minute by hand.
Stir in more flour to make a soft dough.
Turn out onto lightly floured board and knead until manageable, about 3
minutes.
Cover dough with bowl or pan and let rest 30 minutes.
Sprinkle corn meal on flat surface. Place dough on corn meat and roll
out to 1/2″ thick.
Cut into circles with 3 or 4 inch cutter. Sprinkle corn meat on top of
muffins.
Let rest about 30 minutes or until lightly raised.
Bake on a preheated electric griddle at 350 degrees; or on a preheated
medium-hot Teflon coated griddle; or on a preheated medium-hot skillet
that has been sprinkled with corn meal, 15 to 18 minutes on each side.
Watch carefully – see that they do not burn.
When cool, split, toast and butter.
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