Cinnamon Raisin English Muffins!

Well, today it was off to the doctor for me........not just "the doctor", but the doctor who performed my reconstructive surgery following my mastectomy nine years ago. The drive to the Cleveland Clinic brought back a flood of memories - landmarks from our many trips back and forth on that highway for those long ten months -  the restaurant where we cried over dinner after receiving "the CA news".....the golf course that signaled "turn here" to head to Cleveland and chemo......."55th St.", which always meant we were almost there. Those were difficult, trying, learning times, for sure.

There have been a lot of memories made in my life in the nine years between then and now.....a "daughter" (in-law) added to the family; a "son" (in-law) added to the family; not just one but FOUR grandchildren added to the family; a mother (my own) now watching us all from heaven; friends added to our lives; other things taken from our lives. Through it all, bread  has been created and broken and shared around our table, with words of  thanksgiving and wonder for the beautiful gifts of love and faith and friends and family.

I wasn't really sure which recipe to attach with this little reflective note.I was sorely tempted to use the "Basic French Bread" recipe that's on the bucket - it's been the basis of soooooo many of our family memories! But, most of you already have that recipe! (If you don't have it, email me......it's delicious!) Instead, here's a delightful recipe to enjoy some morning as you sip your coffee and recall the gifts in YOUR life!

Cinnamon Raisin English Muffins

1/3 cup water, warm (110F)
1 tbsp sugar
1 pkg./ Tbsp. Red Star Platinum yeast 
1 cup milk, slightly warm

3/4 tsp salt
1 1/2 tsp ground cinnamon
2 cups all purpose, unbleached flour
1/2 cup raisins 

In the EZ DOH bucket, whisk together water, sugar and yeast and let mixture stand for 10 minutes, until slightly foamy . Add remaining ingredients and EZ DOH-it until smooth. Cover bucket and set aside until doubled. 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. (If you like a crunchy crust, lightly sprinkle cooking surface with cornmeal before cooking)  Place 3 1/2” metal baking rings (round cookie cutters…)  sprayed with cooking spray onto cooking surface and drop dough into rings, smoothing to the sides, approximately ¼ cup. Cook until light brown (3-5 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.

Cinnamon Raisin English Muffins!