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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This Recipe for New Orleans Black Muffins is one of thousands in the Recipes-to-go Bread Cookbook.
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This is a recipe for New Orleans Black Muffins from the recipe cookbook of Recipes-to-go (Bread)
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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
New Orleans Black Muffins Recipe brought to you by Recipes To-Go