Cinnamon Raisin English Muffins

Heat milk in the microwave for 1-2 minutes, until hot enough to melt the butter. Add honey, butter, and salt to the milk. Let cool to lukewarm.

Dissolve the yeast in warm water. Let it sit while you mix together whole wheat flour, 2 cups of all-purpose flour, cinnamon, raisins and sugar in a large bowl. Add the water/yeast to the milk mixture, then pour into the bowl of flour and stir until smooth. Gradually add more flour until a soft dough forms.

Place the dough on a floured surface and knead for about 10 minutes, adding more flour as needed. Place in a greased bowl, turning the dough over to grease the top of it. Cover with a dishcloth and place in the oven with just the pilot light on. Leave it to rise for 1 hour.

Punch it down and divide it in half. On a lightly floured surface, roll out the first half of the dough to about 1/2″ thickness. Cut out circles (you can use a cup, or a 7-ounce tuna can) and place them on a baking sheet that is heavily sprinkled with cornmeal. Sprinkle the tops with cornmeal as well. Do the same with the 2nd half of dough. Cover the muffins with a dishcloth and place in the oven with just the pilot light on again. Leave them to rise until doubled, about 45 minutes to an hour.

Cook muffins on a lightly greased electric frying pan at 300F for about 10 minutes each side, until they are nicely browned. Watch them closely so they don’t burn.

If you want to eat them when they’re still warm and soft (like I do!), poke a fork all the way around and pull it apart with your fingers. Once they cool, they can be cut easily with a knife.

You can toast them too, if you like them crispy. Serve with butter, honey, or jam.