Whole wheat english muffin experiment

This week I've been a baking nut...serious case of cabin fever!
I found this recipe for Stone Ground Whole Wheat English Muffins.It was printed on the back of the Arrowhead Mills bag.I'd hoped I'd be able to link to the recipe.But no such luck.Here goes.
1 tsp.Active dry yeast
1/4 C. canola oil
1 C.warm water
1/2 C. raisins( I used dried apricots)
1 tsp.sea salt
2 C. Whole wheat flour
2 Tbs.molasses
1 C. Flour( I use King Arthur All purpose)

I made this in my Zojirushi Bread Maker. Just toss all the ingredients in the pan and run it through the dough cycle.I took it out before it had finished rising. Roll the ingredients to about 1 inch thick( a little less would be fine) and let it raise for about 45 mins. Heat a griddle to about 300 degrees. Cook the muffins for about 7 mins(until the bottoms are brown) each side.I'm keeping them in the oven overnight.I'll let you know how they are in the morning.