Cinnamon Raisin English Muffins

I love English Muffins. They are chewy and round and toasted with jam. Better than just plain toast with jam. I like the chew. But, as baking bites said (where I got this recipe) - they don't make tons of flavors. Well, this simple flavor - cinnamon raisin - such a perfect combination - is great for brunch. These were so easy and turned out great. I may never buy Thomas' again!

Cinnamon Raisin English Muffins

1/3 cup warm water

1 T sugar

2 1/2 tsp yeast

1 cup lowfat or skim slightly warm milk (skim is best due to the forming of the crumb)

3/4 tsp salt

1 1/2 tsp cinnamon

2 cups flour

1/3 cup raisins

Mix the first 3 - let sit for 10 minutes. Warm milk. Add in the rest and stir with a wooden spoon. Fold in raisins. Cover with seran wrap and let sit for 45 minutes.

Cook on medium non-stick griddle - for about 3 minutes on each side. 1/4 cup is a good size. Flip till you get the right color brown. I let it cook on one side, then flipped and flattened it with the back of a spatula. Let it cook some more. Till desired doneness. The inside is supposed to be a little chewy - that way it is perfect when you toast it. Let rest on a cooling rack for 15 minutes. Cut open with a fork. Enjoy. I enjoyed mine with some butter and homemade whole berry blueberry jam.