When I came upon this recipe, I couldn’t believe my eyes!
I always thought English Muffins were baked— am I the only one that thought this?
Apparently you cook them the same way you cook a pancake-on the skillet!
My husband LOVESCinnamon Raisin English Muffins and couldn’t believe I made them from scratch. Funny how the simplest recipes can impress people sometimes
These look, taste and smell exactly like store-bought English Muffins. Enjoy!
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Homemade Cinnamon Raisin English Muffins:
(makes 10 muffins)
1/3 cup water, warm
1 Tablespoon granulated sugar
2 1/2 teaspoons active dry yeast (1 package)
1 cup nonfat milk, slightly warm**
3/4 teaspoon salt
1 teaspoon ground cinnamon
2 cups all purpose flour
2/3 cup raisins
1. In a large bowl, whisk together water, sugar and yeast and let mixture stand for 10 minutes, until slightly foamy.
2. Using a wooden spoon, stir in remaining ingredients expect the raisins. Mix until smooth. One the batter comes together, stir in the raisins.
3. Cover with plastic wrap and set aside for 45 minutes to relax and rise.
4. Heat a griddle/nonstick frying pan over medium heat. Lightly grease with cooking spray only if you are using a non-stick pan.
5. Drop 1/4 cup of dough at a time onto greased surface. (I used my cupcake scooper and it worked perfectly!) Cook the muffins until medium brown on the bottom. The top will look set and the sides will appear somewhat dry. It took me 4 minutes per side, but could take more or less time depending on the temperature of your griddle. Flip the muffins over and cook the second side until golden brown.
6. Cool on a wire rack for at least 15 minutes or until completely cool.
7. When ready to serve, split muffins in half and toast. For optimum satisfaction, top muffins with butter & cinnamon-sugar.
**Its very important you use non-fat milk in order to have the right amount of air pockets and crumble to your muffins. Whole milk will work also, but non-fat is the best.
Recipe adapted from Baking Bites