Paul Prudhomme's Black Muffins
Paul Prudhomme's Black Muffins recipe
Yield
1 dozenPrep
15 minCook
1 hrsReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
water
hot |
|
| ½ | cup |
molasses
|
|
| ¼ | cup |
milk
|
|
| 2 | cups |
whole-wheat flour
|
|
| 1 | cup |
all-purpose flour
|
|
| ¾ | cup |
sugar
|
|
| 2 | tablespoons |
baking powder
|
*
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| 1 ½ | cups |
pecans
coarsely chopped, 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
|
|
| 3E+1 | ml |
baking powder
|
*
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
salt
|
|
| 355 | ml |
pecans
coarsely chopped, dry roasted |
|
Directions
In a medium-size bowl combine the hot water and molasses, stirring until well 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 1 hour.
Serve hot.
