Whole Wheat Cinnamon/Raisin English Muffins - Modified from Out of the Box Into the Kitchen
Ingredients:
1/2 Cup warm water
2 tsp active dry yeast
1/2 Cup warm milk
1/4 Cup canola oil
1 Egg
2 Cups Whole Wheat Flour
1 Cup All-Pupose Flour
1/2 Cup Raisins
3 Tbsp Sugar
1 tsp Cinnamon
1 tsp Salt
1/4 Cup Cornmeal
Directions:
In a large bowl, dissolve the yeast in the warm water. Add the milk, oil, and egg. In a separate bowl, combine the flours, sugar, raisins, cinnamon and salt. Using stand mixer with a paddle attachment, add the dry ingredients to the wet mixture, 1/2 cup at a time to form a soft, sticky dough. Switch to dough hook and knead lightly for 1-2 minutes (do not over-knead).
Place in an oiled bowl and cover. Set in a warm place to rise until double in size, about 1 hour.
Roll dough out on a cornmeal-dusted board until about 1/2" thick. Cut with a 3-4" cookie cutter or juice glass. Cover with a dishtowel and put in a warm place to rise another 15 minutes or so. Sides will expand and look cracked.
Heat a griddle over medium-low heat. Cook muffins on the hot griddle, about 7 minutes on each side.
1 comment:
sounds delicious and i ALWAYS take one hot off the griddle!
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