Molasses Muffins
makes 18 muffins
Be sure to use dark blackstrap molasses for these moist New Orleans black muffins, rich with blackstrap molasses and loaded with chopped pecans.
Read more about this recipe in the Washington Post.
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
prep: 10 minutes
total: 1 hour 10 minutes
muffin tin
medium bowl
large bowl
spatula
1. Preheat the oven to 300F. Lightly spray the cups of a 12-cup muffin pan with nonstick spray oil or line them with paper or foil muffin cups.
2. In a medium bowl, combine the hot water and molasses, stirring until well blended. Add the milk and mix to combine.
3. In a large bowl, sift together the flours, sugar, baking powder, baking soda and salt.
4. 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.
Adapted from chef Paul Prudhomme.
