I made raisins out of the epically large fruit tray I got from Thursday.  I had too many grapes to let go to waste (plus they were extremely ripe and plump!)…so I dehydrated them with a dehydrator.  Honestly I don’t think I can think about sitting around an oven dehydrating grapes for 24 hours while my house gets super hot and the electric bill goes up lol (wait I’m not paying for that haha).

Homemade raisins taste so much better than store bought, or I have acquired taste for more natural sweetness lol.  I still had a lot of raisins, and flour, and well…I love english muffins…so that’s what I did.

I go the main recipe from this site.  But there are several ways to make them, I just had those ingredients on hand.  I was lucky to even have JUST ENOUGH flour for the recipe lol.

I am pretty sure half my yeast died…or I used lactaid instead of regular milk, it didn’t raise as much as I was expecting it to.  I sprinkled Cinnamon on the top since I didn’t have cornmeal.

They were easy to put on the griddle, here’s a tip if you have sticky dough: olive oil. I dipped my finger in it and spread it to the rest of my fingertips.  I didn’t have any more flour left to coat my hands in.

they look like pancakes 😀  Don’t be tempted to squash them down with your spatula!  I did that to a few of them and now they are super dense and thick.

Bake them in the oven to make sure they are cooked all the way through…also DO NOT SMASH WITH SPATULA! they will not bake properly!

They look so tasty…and too hot to eat….I swear this is not another pancake recipe…

I ended up with 12 small muffins.  The recipe says it makes 6 but I did 12 haha.  They tasted pretty good, not the like store bought ones like Thomas.

What I had for breakfast this morning:

  • 1 homemade English Muffin
  • 1 Tb of PB (this turned out to be too much pb for it haha)
  • 1 tsp? of Honey

RECIPE:

Ingredients

  • 2 1/4 cups flour (All Purpose is what I used)
  • 1/2 Tbsp sugar
  • 1/4 tsp salt
  • 1 1/4 tsp instant yeast or active dry yeast
  • 1 Tbsp butter at room temp
  • 3/4 – 1 cup milk at room temp (I used Lactiad since milk bothers me )
  • 1/2 cup Raisins
  • Cinnamon
  • Olive Oil
Directions
NOTE:  If active dry yeast combine with 1/4 cup water at 100-110°F and add a bit of sugar.  Wait 10 minutes, it’ll foam. Then continue with the recipe.
  1.  Combine Flour, Sugar, Salt, Yeast, and Raisins (cinnamon is optional) and mix together.
  2. Add in 3/4 cups of Milk and Butter.  If dough is too dry add the rest of the milk.
  3. Put some olive oil on your hands (not a lot, this stuff spreads) Put dough on clean (preferably floured) surface.  Knead for 10 minutes…seriously, get into that kneading!
  4. Put dough back in bowl and loosely cover for an hour, let it raise.
  5. Separate the dough into 12 pieces…or 6 that’s up to you.  Place them on a lightly Pam sprayed pan. Sprinkle cinnamon ontop.  Cover loosely with plastic wrap and let it raise again for another hour.
  6. Heat up a skillet to medium heat and preheat oven to 350°…PAM YOUR SKILLET…or lightly oil.  Transfer dough balls onto skillet and cook each side once for 2-4 minutes…depending on how hot the skillet is.
  7. Transfer to baking tray, put in the oven for 5-8 minutes.  Don’t wait around for 1 muffin still on the skillet, it’ll have to wait til it is done.  Then throw it in the pan to bake! (this is crazy…but it works)
  8. Take out of the oven, place on cooling rack and let it cool for about 30 minutes.
  9. Eat them 😀

Nutrition:

1 Muffin:    Calores:  105;  Carbs:  23.5g;   Fiber: 1.3g;  Protein: 3g

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