New Orleans Black Muffins Recipe




New Orleans Black Muffins 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

A Recipe for
New Orleans Black Muffins

 

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Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.




New Orleans Black Muffins

Condensed milk is wonderful. I don't see how they can get a cow to sit down on those little cans.

Fred Allen






New Orleans Black Muffins 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. From Paul Prudhomme's Louisiana Kitchen

Serves: 12

 

 

 

 

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