New Orleans Black Muffins
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“from "cooking books" - http://cooking-books.blogspot.com/2009/01/new-orleans-black-muffins.html”
New Orleans Black Muffins
0 recipe photos
READY IN:1hr 25mins |
SERVES:12 |
YIELD:12 muffins |
UNITS:US |
Ingredients Nutrition
- 3⁄4 cup hot water
- 1⁄2 cup molasses
- 1⁄4 cup skim milk
- 2 cups whole wheat flour
- 1 cup all-purpose flour
- 3⁄4 cup sugar
- 3 tablespoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1⁄2 cups coarsely chopped pecans
Directions
- Preheat oven to 300°F
- Spread the pecans out on a cookie sheet and place them in the over until fragrant, about 5 minutes. Set aside.
- In a medium bowl, stir together the hot water and the molasses until the molasses dissolve, then stir in the milk.
- In a large bowl, sift together the flours, sugar, baking powder, baking soda and salt. Fold the liquid mixture and the pecans into the dry mixture with a rubber spatula. The batter will be spongy, so don't overmix.
- Spoon the batter into 12 greased muffin cups and bake for 45 minutes to 1 hour.
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New Orleans Black Muffins