New Orleans Black Muffins
These delicious muffins made with whole wheat flour and pecans make the perfect snack before dinner.
Yield
12 servingsPrep
15 minCook
45 minReady
60 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cups |
water
hot |
|
| ½ | cup |
molasses
|
|
| ¼ | cup |
milk
|
|
| 2 | cups |
whole-wheat flour
|
|
| 1 | cup |
all-purpose flour
|
|
| ¾ | cups |
sugar
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| 1 ½ | cup |
pecans
dry roasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
water
hot |
|
| 118 | ml |
molasses
|
|
| 59 | ml |
milk
|
|
| 473 | ml |
whole-wheat flour
|
|
| 237 | ml |
all-purpose flour
|
|
| 177 | ml |
sugar
|
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
salt
|
|
| 355 | ml |
pecans
dry roasted |
|
Directions
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.
