English Muffins, Cinnamon Raisin

1  cup		warm water
1/2  cup		scalded skim milk
2  teaspoons		sugar
1  teaspoon		salt
3  cups		whole wheat flour
1  cup		regular flour
3  tablespoons		butter
2-1/4  teaspoons		Dry Active Bakers Yeast
1/2  cup		Unpacked Cup Golden Seedless Raisins
1  teaspoon		Ground Cinnamon

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Dissolve yeast in 3 tablespoons of the warm water and let stand 3 minutes.
combine all the wet ingredients in a bowl and add 2 cups of the flour and beat. Let rise for one hour or until it collapses in on itself then knead in the remaining flour. Divide into 8 pieces and pat into english muffin tins that have been sprayed on a cookie sheet, they should be half full, let rise to the top of tin then bake in a 425 oven for 30 minutes.