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Kitchen Witch
October 10th, 2006, 10:05 AM
New Orleans Black Muffins


3/4 c Hot water
0.5 c Molasses
0.25 c Milk
2 c Whole wheat flour
1 c All-purpose flour
3/4 c Sugar
3 tb Baking powder
1 ts Baking soda
1 ts Salt
1.5 c Chopped dry roasted pecans

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.