New Orleans Black Muffins
- Cuisine: American
- Course: Bread
- Features: Kid-Friendly
Summary:
These moist muffins have been a staple of the bread basket at K-Paul's Louisiana Kitchen in New Orleans for more than two decades.
Be sure to use dark blackstrap molasses for these moist muffins. Chef Paul Prudhomme prefers Steen's brand, which is made in Louisiana, of course.
Makes about 18 muffins
Ingredients:
- 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
Directions:
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.
Recipe Source:
Adapted from chef Paul Prudhomme.
E-mail the Food Section with recipe questions.
