New Orleans Black Muffins Recipes

Steps:

• 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.
• In a medium bowl, combine the hot water and molasses, stirring until well blended. Add the milk and mix to combine.
• In a large bowl, sift together the flours, sugar, baking powder, baking soda and salt.
• 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.

Steps:

• Combine water and molasses stirring until well blended. Stir in milk till blended. In a large bowl,sift dry ingredients . Fold in the liquid mixture and pecans into dry ingredients just till flour is throughly mixed. Spoon into 12 greased muffin cups. Bake at 300 degrees. 45 minutes to 1 hour. Remove from pan immediately and serve while hot.

Steps:

• 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