Thursday, February 26, 2015

Cinnamon Raisin English Muffins

What's a day without a good breakfast? Not a good one. That's for sure. We have had Andrew's parents in town since early this week, and I wanted to be sure that they had ample breakfast supplies, since I would be at the office, and Andrew would be working hard from his home office. Not leaving a whole lot of time to entertain in the mornings. I made a large batch of these english muffins the night before they arrived, and they have been a huge hit with their morning coffee, and as an afternoon snack for myself. Andrew and I are hosting our friends and family for an intimate engagement party tomorrow afternoon, complete with a backyard bbq, so these will be a great way to start the morning. The bread machine does all the work for you, so if you've got 90 minutes to let the dough rise, and a round cookie cutter, then you are in business! 

Cinnamon Raisin English Muffins

  • 1 3/4 cup milk
  • 3 tbsp. softened butter
  • 1 large egg, beaten
  • 3 cups bread flour
  • 1 1/2 cups oat flour
  • 1 tbsp. cinnamon
  • 2 tbsp. sugar
  • 1 1/2 tsp. salt
  • 2 tsp. active dry yeast
  • 1 cup raisins
  • 2 tbsp. corn meal
Add all of the ingredients into your bread machine as per the directions (mine is wet, then dry, then yeast), except for the raisins.  Turn the bread machine onto the dough cycle and press start. About 15 or 20 minutes into the dough cycle, once the ingredients have formed somewhat of a dough ball, and while the machine is still turning the ingredients, add in the cup of raisins, allowing them to be kneaded into the dough.

Once the dough cycle is complete, turn the dough out onto a non-stick surface. Roll out the dough into a large rectangle, about 1/2-3/4-inch thick. Using a round cookie cutter or a canning lid, cut the dough into as many rounds as you can, rolling up and re-rolling out the scraps to cut some more.

Preheat a large griddle to 375 degrees, sprinkle with cornmeal just before you are about to cook the muffins. Place half of the muffins onto the hot griddle and cook for a couple of minutes on each side, until deep golden brown. Remove from the heat and cook the rest of the muffins. Allow to cool to room temperature before sealing in a an airtight bag or container. Keep in the fridge for up to 1 week.

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