Whole Wheat Cinnamon Raisin English Muffins

I am tweaking the Whole Wheat English Muffin recipe that I have used in the past.

1/4 cup warm water
1 package dry yeast (or 1 tablespoon)
2 cups whole wheat flour, plus more as needed
1 cup white flour, or use all whole wheat --muffins will be more dense
1 teaspoon salt
1 cup milk (I like to warm the milk a bit in the microwave for 30 seconds)
3 tablespoons oil
1 tablespoon brown sugar
1 teaspoon Saigon Cinnamon
1/2 cup of raisins
1 egg

cornmeal as needed

Place all the ingredients except the corn meal and raisins in your bread maker in order by your manufacturer.

Set your maker to dough setting and start. I add the raisins in when my machine beeps for additional ingredients.

When your breadmachine is done, pat or roll the dough out to about 1/2 inch thick and cut with a biscuit cutter. Reroll scraps as necessary.

Cover the muffins with a towel and let rise for 20-30 minutes.

Heat a griddle or large skillet over medium-low heat. Sprinkle with corn meal. Using a spatula, carefully transfer muffins to hot griddle. Cook about 5 minutes on each side, turn and cook for 2-3 minutes per side. Outsides should be golden brown and crusty, insides should be soft, but not gooey. Remove to cooling rack. Cook the rest in batches.