New Orleans Black Muffins

Leftover molasses from the holiday gingerbread baking?  I know what you're going to do with it.  You're going to make these.  And I have a few good reasons: they're easy;  if you've got molasses, you probably have everything else you need; they're actually healthy, made with whole wheat flour and with almost no added fat.  You heard right, and they didn't even come from a diet cookbook, just the opposite in fact.  They come from Chef Paul Prudhomme's Louisiana Kitchen, not a book known for its focus on reduced anything.  And that is how you know they're going to be good.  That, and the fact that I just told you.

Did I mention they're a snap? Two bowls, one spoon, recipes like this are "wooden-spoon recipes" since that's about all the equipment required.  Pure, perfect simplicity.  

New Orleans Black Muffins

3/4 cup hot water
1/2 cup molasses
1/4 cup milk (any kind you'd like, even skim)
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 coarsely chopped pecans, dry roasted.

Oven preheated to 300

Spread the pecans out on a cookie sheet and place them in the over until fragrant, about 5 minutes.  Set aside.

In a medium bowl, stir together the hot water and the molasses until the molasses dissolve, then stir in the milk.

In a large bowl, sift together the flours, sugar, baking powder, baking soda and salt.  Fold the liquid mixture and the pecans into the dry mixture with a rubber spatula.  The batter will be spongy, so don't overmix. 

Spoon the batter into 12 greased muffin cups and bake for :45 - 1 hour (mine took exactly :45).  Remove the muffins from the cups right away and serve warm, although they are delicious the next day as well.


Esi said…
I wish I had some molasses! And milk...they sound really good for being so healthy!
Anonymous said…
I'm bookmarking this one to try when I have more than a drop of milk left. I love molasses! Thanks for posting.
Hayley said…
Definately have to try this one. I love hearty muffins for breakfast. Banana would be great in this, too.
Amira said…
Oh they look so scrumptious & basically vegan if I use soymilk- yep definitely giving this a go thanks heaps!
T. said…
No butter and no eggs -- what is the texture like? These are mystifying!
veggie belly said…
I'm impressed that two bowls and one spoon can produce such a good looking muffin! I have to try this one! I like eggless recipes :)
Andrea said…
Esi, they were surprisingly tasty! Thanks for the comment!

Bensbaby, it's definitely worth a go since it requires almost no effort!

Hayley, I bet banana would be good. Let me know if you make the experiment.

Amira, very very easily veganized. If you try them, let me know how it goes!

Premium T, they are a very hardy muffin, with a texture like the best bran muffin you've ever had. They're definitely not of the cake-like variety.

Veggie, eggless is a nice change of pace for baked goods, definitely.
Anonymous said…
the ones at his restaurant are darker than the pic...tried to make them at home and mine are lighter in color then even this post's pic. An aquaintance dates the baker at K-Paul's, she said they toast the flour a little and add some instant coffee to the mix. (they also make gallons of batter per day, so dont how quantities translate).
Andrea said…
Anonymous, I wonder if it has to do with the color of the molasses? Some are much darker than others. But toasting the flour sounds like it would bring out a lovely nuttiness and I love the sound of adding some coffee. Additions for next time!
Helene said…
Being in SC I am constantly looking for new ways to incorporate molasses, a taste that my husband grew up with but I did not. These will be a great addition to our sunday breakfasts!
Anonymous said…
My husband just tried making these and they didn't turn out right. We're thinking he did something wrong... but is it really 3 tablespoons of baking powder? Thanks!
Andrea said…
Bensbaby, I know it sounds crazy, but I double checked the recipe and it is indeed 3 tablespoons of baking powder. My grandmother made the recipe as wiritten here and she said it turned out fine. They are a very dense muffin, almost like a bran muffin, not the light and fluffy cake muffins we're sometimes used to. What exactly was wrong with them? Maybe I can help you figure it out!
Deb said…
I was just looking @ this recipe in Paul’s cookbook. I haven’t made it for several years, they were never quite like the ones in the restaurant, but they were good. . Toasting the pecans may make a big difference. Toasting the flour is interesting! I’m going to try them again with these tips. 😊

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