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| Home -> [Bakery, Breads, Creole & Cajun, Muffins & Biscuits, Southern] -> [New orleans black muffins Recipe] |
New orleans black muffins
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| Artist: |
_ |
Yield: |
12 |
| Categories: |
Bakery, Breads, Creole & Cajun, Muffins & Biscuits, Southern |
Rating: |
0 |
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Ingredients:
| 3/4
| cup | Hot water | | 1/2
| cup | Molasses | | 1/4
| cup | Milk | | 2
| cup | Whole wheat flour | | 1
| cup | All-purpose flour | | 3/4
| cup | Sugar | | 3
| tbsp | Baking powder | | 1
| tsp | Baking soda | | 1
| tsp | Salt | | 1 1/2
| cup | Chopped dry roasted pecans |
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Procedures:
| 1 | In a medium-size bowl combine the hot water and molasses, stirring until well blended. | | 2 | Stir in the milk until blended. | | 3 | In a large bowl sift together the flours, sugar, baking powder, baking soda and salt. | | 4 | 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. | | 5 | Spoon into 12 greased muffin cups. | | 6 | Bake at 300f until done, 45 minutes to about 1 hour. | | 7 | Remove from pan immediately and serve while hot |
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