New orleans black muffins
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Hot water |
| ½ | cup | Molasses |
| ¼ | cup | Milk |
| 2 | cups | Whole wheat flour |
| 1 | cup | All-purpose flour |
| ¾ | cup | Sugar |
| 3 | tablespoons | Baking powder |
| 1 | teaspoon | Baking soda |
| 1 | teaspoon | Salt |
| 1½ | cup | Chopped dry roasted pecans |
Directions
In a medium-size bowl combine the hot water and molasses, stirring until well blended. Stir in the milk until blended. In a large bowl sift together the flours, sugar, baking powder, baking soda and salt.
With a rubber spatula, fold the liquid mixture and the pecans into the dry ingredients just until flour is thoroughly incorporated; do not over mix. Spoon into 12 greased muffin cups. Bake at 300F until done, 45 minutes to about 1 hour. Remove from pan immediately and serve while hot. From Paul Prudhomme's Louisiana Kitchen