New Orleans Black Muffins Recipes

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NEW ORLEANS BLACK MUFFINS



New Orleans Black Muffins image

Make and share this New Orleans Black Muffins recipe from Food.com.

Provided by Pinay0618

Categories     Quick Breads

Time 1h

Yield 18 serving(s)

Number Of Ingredients 10

3/4 cup hot water
1/2 cup molasses
2 cups low-fat milk
2 cups whole wheat flour
1 cup flour
3/4 cup sugar
3 tablespoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 -1 1/2 cup pecans, toasted and coarsely chopped

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.

Nutrition Facts : Calories 184.3, Fat 5, SaturatedFat 0.6, Cholesterol 1.4, Sodium 364.8, Carbohydrate 33, Fiber 2.4, Sugar 15.2, Protein 4

NEW ORLEANS BLACK MUFFINS



NEW ORLEANS BLACK MUFFINS image

Categories     Molasses

Yield 18 muffins

Number Of Ingredients 10

3/4 cup hot water
1/2 cup molasses
2 cups low-fat milk
2 cups whole-wheat flour
1 cup flour
3/4 cup sugar
3 tablespoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 to 1 1/2 cup pecans, toasted and coarsely chopped

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.

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