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NEW ORLEANS BLACK MUFFINS
Printed from ILovetoBakeBread.com

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!
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!

 

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