It's officially chilly here in New York. For a while I was able to galavant around the city without a coat, but now I'm needing a couple layers under my down jacket to be comfortable. I love it though! After living in Florida for 4 years I didn't get to experience the changing seasons much, except for when I traveled to different states over the holidays. Even then, I didn't enjoy the weather too much because it was such a drastic change from Florida weather. At least now that I've been in New York since the summer I've been able to slowly adapt to the changing weather.
Yesterday I was able to do work from home. It was glorious. All morning and afternoon I shuffled around in Brett's baggy sweatpants, breathed in the cent of a cinnamon candle, and drank tea. It already feels like Christmas! Yet apparently most of may friends don't feel the same way.
A group of my friends and I were talking last night and I said that Brett and I wanted to have everyone over to watch a movie and drink hot chocolate after church on Sunday. As soon as I suggested watching a Christmas movie everyone cried out, "No! It's too early!" "We'll run out of Christmas movies to watch before it's even Christmas!" "It's not even Halloween yet!"
Shot down! Only me and one of my friends were on board for a Christmas movie. Not even Brett supported my suggestion. I guess I may be getting into the holiday spirit a little too soon, but I'm just so happy to be living in fall weather where I get to drink hot drinks, wear scarves and mittens, and actually get a sense that the holidays are approaching. Halloween, Thanksgiving and Christmas never seemed very special when living in Florida.
Another thing that is getting me in the Christmas spirit is all the baking I've been doing. When the dough for these Whole Wheat Cinnamon Raisin English Muffins was rising, our house filled up with the smell of cinnamon. And when they came off of the griddle all toasted on the outside and doughy in the middle, I got all warm and fuzzy on the inside...okay maybe not, but I did split one open right away and topped it with some mixed nut butter and raw honey. Delicious! These freeze really easily too. Just split them in half before sealing them in freezer bags.
These Whole Wheat Cinnamon Raisin English Muffins are toasted on the outsides and doughy on the insides. Pry them open with a fork and smear with your favorite spreads.
- ¼ cup warm water (105 degrees is best)
- 2 ¼ teaspoons instant dry yeast
- 3 cups whole wheat flour
- 1 teaspoon salt
- 1 ½ teaspoons cinnamon
- 1 cup almond milk
- 2 tablespoons maple syrup, honey or agave
- 2 tablespoons coconut oil
ADD-INS and EXTRAS
- 1-5 teaspoons water
- ½ cup raisins
- In a bowl, mix the yeast with the warm water and let the yeast activate for 10 minutes, or until frothy.
- In the bowl of a stand mixer, fitted with the dough hook, mix together the dry ingredients.
- In a small sauce pan, warm the wet ingredients on low heat just until the coconut oil is fully melted and the liquid sweetener is mixed through. Let sit until cool enough to touch.
- Mix the yeast mixture in with the wet ingredients and then pour all of the wet ingredients into the stand mixer with the dry ingredients. Turn on your mixer and let it run until a dough starts to form. You'll probably need to occasionally stop the mixer and scrape down the sides of the bowl. If the dough is too dry (which it probably will be) add in 1 teaspoon of water at a time until all of the flour has been incorporated into the dough. I used 3 teaspoons.
- Once your dough is ready, add in the ½ cup of raisins and mix some more until the raisins are incorporated into the dough. Turn the dough out onto a lightly floured surface and knead it by hand for a couple of minutes. The dough should bounce back slightly when you press it with your finger.
- Place the dough in a lightly oiled bowl, cover it with plastic wrap, and let it rise for 90 minutes.*
- Once the dough has risen, turn it onto a surface that has been liberally dusted with cornmeal and pat or roll the dough until it is ½ inch thick. Use a 3 inch cookie cutter or glass to cut out 7-9 english muffins. Place the cut out english muffins onto a cookie sheet and cover with a towel. Allow the muffins to rest for another 30 minutes. You can combine any scrapes to make more muffins, but try to handle the dough as little as possible.
- Once the muffins are done resting, rub extra cornmeal onto the tops of the muffin. Heat a large skillet or griddle over medium-low heat and lightly spray it with cooking spray. Carefully transfer the muffins, cornmeal side down, onto the hot griddle and allow them to cook for about 8 minutes. Rub cornmeal onto the side facing up before flipping them over and letting them cook another 8-10 minutes until they sound hollow when you tap them. Check them occasionally to make sure they don't burn!
- Remove the muffins from the pan and allow them to cool slightly before serving warm. Or you can let them cool completely, store them in an airtight container, and toast before eating.
*To help my dough rise, I microwaved a glass of water for two minutes and then set my covered bowl in the microwave with the glass of warm water. It worked great!
*You can also store these for longer in the freezer. Just split them open before storing them in freezer bags. Stick them from the freezer straight into the toaster when ready to eat.
Serving Size1 muffin
Amount Per Serving Calories 219Total Fat 5gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 268mgCarbohydrates 40gFiber 5gSugar 7gProtein 7g
Nutrition information is a rough estimate provided by Nutrionix and should be used for informational purposes only.