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Baking for Diabetics?
Are you looking for a way to cut down on carbs and still bake?
We have 2 diabetics in the family and I've been looking for anything
to help! I just recently found this:
Carbquik
We'll be able to have pancakes again!
I can't wait! And... they also have a low-carb flour!
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MUFFIN RECIPES
Musings from The Armchair Chef ~
This recipe is currently on my *gotta try it soon!* list!
ILovetoBakeBread.com
NEW ORLEANS BLACK MUFFINS |
| Whole wheat, molasses, and roasted
pecans make this a dark, sweet, and unusual muffin
recipe from the Big Easy! |
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Ingredients |
● 3/4 cup Hot
water
● 1/2 cup Molasses
● 1/4 cup Milk
● 2 cups Whole wheat flour
● 1 cup All-purpose flour
● 3/4 cup Sugar
● 3 tablespoons Baking powder
● 1 teaspoon Baking soda
● 1 teaspoon Salt
● 1 1/2 cups Chopped dry
roasted pecans |
| Equipment |
Large Mixing Bowl
Medium Mixing Bowl
Measuring cups
Measuring spoons |
Rubber Spatula
Muffin pan
Muffin papers |
| Step by Step |
●
Preheat oven to 300 degrees F
● In a medium-size mixing bowl
combine the hot water and molasses, stirring until well
blended.
● Stir in the milk until blended.
● In a large mixing 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 (or use muffin
papers).
● Bake at 300F until done, 45 minutes to about 1
hour. (A wooden toothpick should come out clean)
● Remove from pan immediately and serve while hot.
● Enjoy! |
For a printable version of
the
NEW ORLEANS BLACK MUFFINS Recipe, click here.
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