New orleans black muffins
Yield: 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
