Do you like raisins? I think you either like raisins or you despise raisins. The boys in my house fall into the latter category, but I don't mind them. Especially when they come in a bagel, cookie, English muffin or are covered in chocolate. Ever since I made Homemade English Muffins awhile back, I've been dying to try them again in different variations and so I thought of raisins! And cinnamon, what a glorious combination. Besides, Carson is sick of me baking and I knew he wouldn't be tempted by these.
Cinnamon Raisin English Muffins
Adapted from here
1 cup whole milk
2 T granulated sugar
1 .25oz package of active dry yeast
1 cup warm water
1/4 cup vegetable shortening, melted
5 cups all-purpose flour
1 tsp salt
2 T cinnamon
1 cup raisins
Cornmeal for dusting
In a small bowl, dissolve yeast in warm water. Let sit for 10 minutes. Meanwhile, heat milk in a small saucepan until it begins to bubble. Remove from heat and stir in sugar until it dissolves. Let cool to lukewarm. Then, combine yeast mixture, milk and shortening in a standing mixer fitted with a dough attachment (you could always do this by hand if you don't have one!). Add 3 cups of flour and beat until smooth. Add the rest of the flour, salt, cinnamon and raisins. Mix until dough forms, do not over-mix! You might have to combine some of it by hand. Place in greased bowl and cover, let rise for an hour.
Once dough has risen, punch it down. Remove from bowl and knead on a lightly floured surface. Roll out to 1/2 inch thick. Using a biscuit cutter or empty soup can, cut out circles.
Place on cornmeal dusted parchment paper (dust tops with cornmeal too). Cover again with towel and let rise for 30 minutes.
Heat greased griddle over medium-low heat. Cook muffins for 10 minutes per side.
Serve warm or toasted. Place muffins in plastic baggie or tupperware for storage.