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New Orleans Black Muffins breads, cajun, muffins 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 Chopped dry roasted pecans 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 Yield: 12 servings Preparation Time: 0:00 Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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