Whole Wheat Raisin English Muffins

My friend Heather has a delicious recipe for whole wheat english muffins, and I've been dying to make a cinnamon raisin version. I finally got around to it this weekend during my freezer cooking day and I couldn't help but eat one hot off the griddle. They were delicious! This morning, I used them to make my husband a sausage egg and cheese sandwich and he loved them as well!

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.