Directions
- 1In a large mixing bowl, combine ¾ cup warm water, 2 ¼ tsp yeast, and 1 tbsp of the brown sugar.
- 2Let stand for about 5 minutes until foamy.
- 3Add all other ingredients: ¾ cup warm milk, 3 tbsp melted butter, 3 cups all purpose flour, ½ tsp salt, remaining 2 tbsp brown sugar, 1 tbsp cinnamon, and 1 cup raisins.
- 4Stir until a shaggy dough forms.
- 5Transfer dough onto a floured surface and gently work with your hands to bring the dough together and form a dough ball; do not knead.
- 6Add more flour as needed if too sticky, or 1 tbsp warm water at a time if too crumbly and dry.
- 7Transfer dough to the same large mixing bowl, lightly oiled.
- 8Cover with plastic wrap and let sit in a warm area for about 1 hour, until double in size.
- 9Divide dough into 8-9 equal pieces.
- 10Lightly flour the sections and your hands as you fold and pinch into a secure ball.
- 11Arrange dough pieces on a lined baking sheet and cover with a kitchen towel or plastic wrap to let rise another 30 minutes.
- 12Place a lightly greased cast iron skillet over medium heat.
- 13Dip each side of the dough ball into a bowl of corn meal before pan frying for 1-2 minutes each side, until a golden brown crust forms.
- 14Bake at 350 F for 10-15 minutes to ensure they are cooked all the way through.
Ingredients
- 0.75 cup warm water
- 2.25 tsp dry active yeast
- 0.75 cup warm whole milk
- 3 tbsp melted butter
- 3 cups all purpose flour
- 0.5 tsp salt
- 3 tbsp brown sugar divided
- 1 tbsp cinnamon
- 1 cup raisins
- cornmeal
Equipment
large mixing bowlplastic wrapbaking sheetkitchen towelcast iron skilletoven
Tips
- Do not knead the dough; it's a no-knead recipe.
- Keep the dough on the wetter side for nice air pockets.
- Sprinkle with flour as needed if the dough is too sticky.
- If the dough is too crumbly, add 1 tbsp warm water at a time.
- For extra fluffy muffins, finish baking in the oven after griddling.
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