New Orleans Black Muffins
Categories: Cajun | Breads | MuffinsServes: 12 Servings
Ingredients:
- 3/4 c Hot water
- 1/2 c Molasses
- 1/4 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 1/2 c Chopped dry roasted pecans
Instructions:
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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