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Ingredients
| water: 3/4 cup (hot) |
| molasses: 1/2 cup |
| nonfat milk: 1/4 cup |
| whole wheat flour: 2 cups |
| all-purpose flour (unsifted): 1 cup |
| granulated sugar: 3/4 cup |
| baking powder: 3 Tbl |
| baking soda: 1 tsp |
| salt: 1 tsp |
| pecans (chopped): 1 1/2 cups |
New Orleans Black Muffins
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
60 min -
Servings
12 serving(s)
Tags
- 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.