New Orleans Black 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
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