New Orleans Black Muffins

Recipe Ingredients

3/4 cup	177ml	Hot water
1/2 cup	118ml	Molasses
1/4 cup	59ml	Milk
2 cups	125g / 4.4oz	Whole wheat flour
1 cup	62g / 2.2oz	All-purpose flour
3/4 cup	148g / 5.2oz	Sugar
3 tablespoons	45ml	Baking powder
1 teaspoon	5ml	Baking soda
1 teaspoon	5ml	Salt
1 1/2 cups	219g / 7.7oz	Chopped dry roasted pecans

Recipe 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

Source:
Mr. B's Bistro

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