Top | Breakfast

New Orleans Black Muffins

(recipe, Katie Hickey)

Introduction

I haven't yet, but I want to try this recipe with loaves.

Ingredients

1. ¾ cup hot water
2. ½ cup molasses
3. ¼ cup milk (any kind you'd like, even skim)
4. 2 cups whole wheat flour
5. 1 cup all-purpose flour
6. ¾ cup sugar
7. 3 Tbsp. baking powder
8. 1 tsp. baking soda
9. 1 tsp. salt
10. 1½ cups coarsely chopped pecans, dry roasted.

Steps

1. Oven preheated to 300.
2. Spread the pecans out on a cookie sheet and place them in the over until fragrant, about 5 minutes. Set aside.
3. In a medium bowl, stir together the hot water and the molasses until the molasses dissolve, then stir in the milk.
4. 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.
5. Spoon the batter into 12 greased muffin cups and bake for 45 - 1 hour (on the longer end for large muffins). Remove the muffins from the cups right away and serve warm, although they are delicious the next day as well.