Raisin muffins

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These are what we in the US call “English muffins.”  I don’t make English muffins that often, but I probably should.  They are so delicious!

As you probably know by now, this recipe comes from the amazing Outlander Kitchen Cookbook.  You can find links to all the other recipes I’ve made from this book here.

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For this recipe, you will need:

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4 cups all-purpose flour, plus more for sprinkling

2 tablespoons sugar

2 teaspoons salt

1 tablespoon yeast

2 tablespoons softened butter

1 3/4 cups whole milk

1 1/4 cups raisins

1 teaspoon vegetable oil for greasing the bowl

2 tablespoons cornmeal for sprinkling

Mix together the flour, sugar, salt and yeast in the bowl of a stand mixer.  Add the butter and stir with the paddle attachment.

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Add the milk until the dough comes together into a ball, then switch to the bread hook for five minutes.  My dough was too watery to form a ball, so I added a little more flour.

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Add the raisins and knead a little more until they are incorporated.  DSC03493

Oil a large bowl, then transfer the dough to the bowl, coating the dough with the oil.  Cover the bowl with plastic and let rise in a warm place for 60-90 minutes.

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On a floured surface, roll out your dough into a 15″ square.

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Using a biscuit cutter or cookie cutter, cut out your dough then place each muffin on a parchment-lined baking sheet sprinkled with a mix of cornmeal and flour.  Sprinkle the tops of the muffins with more cornmeal-flour mixture and cover with plastic wrap or a towel for an additional 45-60 minutes.

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Meanwhile, heat a cast-iron griddle over medium-low heat.  Sprinkle the griddle with more cornmeal.  Once it is about 350 degrees F, transfer your muffins, a few at a time, to bake for 6 minutes per side.

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Pre-flip above; post-flip below.DSC03499If you have a probe thermometer, remove from the heat when the inside registers 190 degrees F, or when the sides develop a dry, opaque skin.  Let cool 20 minutes on a cooling rack.

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These are delicious with honey and butter, but what isn’t?

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