Cinnamon Raisin English Muffins

Cinnamon Raisin English Muffins

(from baking bites blog)
1/3 cup water, warm (110F)
1 tbsp sugar
2 1/2 tsp active dry yeast
1 cup nonfat milk, slightly warm (100-110F)
3/4 tsp salt
1 1/2 tsp ground cinnamon
2 cups all purpose flour
1/3 cup raisins

In a large bowl, whisk together water, sugar and yeast and let mixture stand for 10 minutes, until slightly foamy.
Using a wooden spoon, stir in remaining ingredients except the raisins and mix until smooth. Once the batter comes together, stir in the raisins.
Cover with plastic wrap and set aside for 45 minutes to relax and rise.

Heat a griddle/nonstick frying pan over medium/medium-high heat (water dropped on the griddle evaporates very quickly). Lightly grease with cooking spray if not using a nonstick pan.
Drop dough by 1/4 cupfuls onto greased surface and cook until medium brown on the bottom. The top will look set and the sides will appear somewhat dry. The exact time depends on the temperature of your griddle and the size of your muffins, but expect this to take several minutes. Flip over and cook 2nd side until brown.
Cool on wire rack for at least 15 minutes or until completely cool.
When ready to serve, split muffins with a fork and toast.

Makes about 10 muffins.