Black Strap Muffins

Posted by Robert on October 12th, 2015


Black Strap Muffins

(Recipe given to me by Paul Prudhomme)

3/4 cup hot water

1/2 cup molasses

1/4 cup milk

2 cups whole wheat flour

1 cup all purpose flour

3 TBSP baking powder

1 tsp baking soda

1 tsp salt

3/4 cup sugar

1 1/2 cups chopped pecans, roasted, cooled

Preheat oven to 325.

Combine the molasses with the hot water and stir well. Add the milk to the molasses mixture and set aside. Sift together the two flours, baking powder, baking soda salt, and sugar. Add the nuts and sugar to the sifted flours and gently fold in the wet ingredients. It is VERY important not to over mix this batter, it is fine if there are small clumps of dry mixture still visible. These muffins come out best if the batter is made at least 8 hours in advance. Store refrigerated until ready to bake.

Use a nonstick muffin pan, and fill each muffin mold with 1/3 cup of the batter. Bake for 15-18 minutes. Allow muffins to cool slightly before removing them from the muffin pan. Serve warm.

Yield: 12-16 muffins


READ OTHER COLUMNS


Bucatini al Amatriciana

READ MORE

The Extra Table Smithville Project

READ MORE
X

SUBSCRIBE TO ROBERT ST. JOHN

Get columns and recipes sent directly to your inbox to make sure you never miss an update