New Orleans Black Muffins |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 1 dozen | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| 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 coarsely chopped pecans, dry roasted | ||
| 1 | In a medium-size bowl combine the hot water and molasses, stirring until well blended. Stir in the milk until blended. |
| 2 | In a large bowl sift together the flours, sugar, baking powder, baking soda and salt. |
| 3 | With a rubber spatula, fold the liquid mixture and pecans into the dry ingredients just until flour is thoroughly incorporated; do not overmix. Spoon into 12 greased muffin cups. Bake at 300 until done, 45 minutes to about 1 hour. Remove from pan immediately and serve while hot. |