New Orleans Black Muffins |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 18 |
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This recipe is an adaptation of the muffins served at K-Paul's in New Orleans. Ingredients:
3/4 cup hot water |
1/2 cup molasses |
2 cups low-fat milk |
2 cups whole wheat flour |
1 cup flour |
3/4 cup sugar |
3 tablespoons baking powder |
1 teaspoon baking soda |
1 teaspoon kosher salt |
1 -1 1/2 cup pecans, toasted and coarsely chopped |
Directions:
1. Preheat the oven to 300 degrees. Lightly spray the cups of a 12-cup muffin pan with nonstick spray oil or line them with paper or foil muffin cups.
2. In a medium bowl, combine the hot water and molasses, stirring until well blended. Add the milk and mix to combine.
3. In a large bowl, sift together the flours, sugar, baking powder, baking soda and salt.
4. Use a spatula to fold the liquid mixture and pecans into the dry ingredients just until the flour is incorporated; do not overmix. (The batter will be dark mocha-colored and dense.) Fill the cups almost to the top and bake for 45 minutes to 1 hour, until the muffins are set. Serve warm.
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