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.
Thursday, January 8, 2009
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.