Cinnamon Raisin English Muffins

Thomas has nothing on me.

And certainly nothing on Nicole, who developed this recipe.

In the convenience of your own kitchen, you can whip up cinnamon-raisin English muffins — from scratch — in about an hour. (And most of that is sitting around, waiting for the yeast to do its thing.) Your kitchen can be filled with the scent of cinnmony goodness, your toaster can pop up tasty little treats, and your mouth can be made happy by a breakfast favorite — made that much better because these babies are fresh.

I may never buy another packaged English muffin again. Sorry, Thomas.

Cinnamon Raisin English Muffins (adapted from Baking Bites)
1/3 cup water, warm (about 110 degrees F)
1 Tbsp sugar
2 1/2 tsp active dry yeast
1 cup fat fat milk (100-110 degrees F)
3/4 tsp salt
1 1/2 tsp ground cinnamon
2 cups flour
1/3 cup raisins

Whisk together water, sugar and yeast in a large bowl; let mixture stand for 10 minutes until slightly foamy.

Stir in remaining ingredients, except the raisins, and mix until smooth. Stir in the raisins, cover with plastic wrap and set aside for 45 minutes to relax and rise.

Lightly grease a frying pan with cooking spray and heat over medium heat.

Drop dough by 1/4 cupfuls (it will be sticky) onto the pan and cook until medium brown on the bottom. The top and sides will appear set and/or a bit dry; this should take a few (or maybe more) minutes. Flip over and cook other side until brown.

Cool on muffins on a wire rack for at least 15 minutes. To serve, split with a fork and toast.

Makes about 10 muffins.