How To make Raisin English Muffins
1 pk Dry yeast
1 c Water; warm (105 to 115f)
1 c Milk
2 tb Sugar
1 ts Salt
3 tb Butter (or marg.); softened
1 c Raisins
5 1/2 c All-purpose flour;(to 6cups)
Cornmeal Dissolve yeast in water in a large mixing bowl; let stand 5 minutes. Combine milk, sugar, salt, and butter in a small saucepan. Cook over medium-low heat, stirring until butter melts. Coll to likewarm (105 to 115 degrees). Stir milk mixture, raisins, and 3 cups flour into yeast mixture; beat until smooth. Add 2-1/2 to 3 cups flour to form a stiff dough. Turn dough out onto a floured surface, and knead 2 minutes or until dough can be shaped into a ball (dough will be slightly sticky). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees) free of drafts, about 1 hour or until doubled in bulk. Punch dough down, and divide in half. Turn each half out onto a smooth surface heavily sprinkled with cornmeal. Pat one half of dough into a circle, 1/2 inch thick, using palms of hands; cut dough into rounds with a 2-3/4inch cutter. (Cut carefully, as any leftover dough should not be
reused.) Sprinkle 2 baking sheets with cornmeal. Transfer cut dough rounds to baking sheets, placing 2 inches apart with cornmeal side down (one side of dough should remain free of cornmeal). Repeat process with remaining half of dough. Cover and let rixe in a warm place (85F), free of drafts, for 30 minutes or until doubled in bulk. Using a wide spatula, transfer rounds to a preheated 360 degree, lighlty greased electric skillet. Place cornmeal side down; cook for 6 minutes. Turn and cook 6 additional minutes. Cool on wire racks. To serve, split muffins and toast until lighlty browned. Store muffins in an airtight container. Note: Muffins may be cooked over direct medium-high heat in a skillet. To ease the morning breakfast rush, the muffins can be prepared ahead of time and stored in an airtight container; just split and toast before serving. SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by Nancy Coleman
How To make Raisin English Muffins's Videos
English Muffins
Recipe for English Muffins
2 cup warm water
2 packets instant yeast
4 t oil
2 eggs
1/2 cup brown sugar
4 T cinnamon (yes, 4 tablespoons, trust me)
2 t salt
4 to 4.5 cups all purpose or bread flour
1 1/2 c raisins, if using
Corn meal (one cup or more, for dough pieces, and dusting parchment paper). This is a sticky sticky dough, so the corn meal helps save you from problems.
Whisk warm water, yeast, oil, eggs, sugar, salt and cinnamon together. Add to flour in the bowl of stand mixer. Mix on slow with paddle attachment of stand mixer until well combined. (you don’t need a dough hook for this because the dough is real goopy… paddle works fine).
Don’t add more flour unless you really need to and don’t be scared. This dough needs to be high hydration (super wet) so it will develop nooks and crannies! English muffins with no nooks and crannies are not English muffins ok.
Rest 5 mins.
Mix (with the same paddle attachment) for 5 mins on slow speed. In the final minute of mixing, add raisins (if using) and mix till well distributed.
Let rise for 1 h, depending on how warm it is.
Form into 24 pieces, using a spoon or bowl scraper. Drop the pieces, one by one, into a small bowl with corn meal. Form the pieces and set on parchment lined and generously corn-meal-dusted pan to rest for 15 to 20 mins.
Preheat cast iron skillet (use two to halve the cook time!) on low/med for 3 or so minutes. Turn to lowest heat and Cook for 5-ish minutes per side, if the heat is not even over the entire pan, rotate at the half time point (give them a 180 degree spin) so it cooks evenly on low. Turn and repeat, checking on the doneness. If at any point they are browning too fast, just turn off for 2 minutes.
Let cool completely. Eagerly anticipate how well the nooks and crannies developed.
Toast, butter, eat. Repeat.
Raisin English Muffins - Kitchen Cat
Get the App from Google Play:
★ Kitchen Cat ★ Raisin English Muffins Recipe.
A recipe from the KC Breakfast collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
Cornmeal
1 ts : Salt
2 tb : Sugar
1 c : Raisins
1 c : Water; Warm, 105 to 115f
1 c : Milk
5 1/2 c : All-purpose Flour
3 tb : Butter; Softened
1 pk : Dry Yeast
Thomas Cinnamon Raisin English Muffins,Thomas Light Multi Grain English Muffins
Thomas' Cinnamon Raisin English Muffins,Thomas' Light Multi-Grain English Muffins,English Muffin Varieties
Thomas' Cinnamon Raisin English Muffins
Crunchy on the outside, and soft and chewy on the inside when toasted, Cinnamon Raisin English Muffins offer plenty of raisins and a sprinkle of cinnamon to make your breakfast or snack even sweeter.
Thomas'® Light Multi-Grain English Muffins
Thomas' Light Multi Grain English Muffins are made with several different types of grain which include wheat, brown rice, oats, and ground corn. Toast until golden brown and enjoy use as your burger bun, or as the crust to a smart personal pizza! The possibilities are endless to enjoy Thomas’ Light Multi Grain English Muffins any time of day.
Music:Like you mean it-Dan Lebowitz,Rio Night-Quincas Moriera
Cinnamon Raisin English muffins
English Muffin Recipe with Cinnamon and Raisin - Vegan Breakfast | Vegan Recipe
✿ Veganlovlie Recipes / Vegan English Muffin : A homemade English muffin recipe with cinnamon & raisin, made in a skillet on stove top, no oven necessary. These pan breads or muffins are made with spelt and oat flour and are a little different from the store-bought English muffins. A great vegan breakfast recipe.
✿ FULL PRINTABLE RECIPE ✿
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Videos/recipes mentioned in the video:
Homemade oat milk -
English muffin rings -
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Best Ever English Muffins
Make the most delicious, soft, and chewy English Muffins with all the nooks and crannies is so simple and fun! My recipe is super-easy and utterly delicious, spread them with butter or jam or use them to make your favorite breakfast like eggs benedict, delicious!
RECIPE:
English Muffins are one of my favorite breakfasts whether they’re simply toasted and slathered with butter and jam or made into delicious breakfast sandwiches with sausage, bacon, or egg. My English muffin recipe is so easy to make and you don’t have to be a master baker to make them. They’re soft, chewy, and have so much flavor, trust me when you realize how easy they are and how much more delicious they are compared to store-bought; you’ll be making them over and over again.
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