Black Strap Molasses Muffins

Dessert

Ingredients

3/4 cup Hot Water
1/2 cup Molasses
1/4 cup Milk
2 cups Whole Wheat Flour
2 cups All Purpose Flour
3 Tbl Baking Soda
1 1/2 Tbl Salt
3/4 cup Sugar
1 1/2 cups Pecans, roasted, cooled

Instructions

Preheat oven to 325.

These muffins come out best if the batter is made at least 8 hours in advance.

Combine the molasses with the hot water and stir well. Add milk to the molasses mixture and set aside.

Sift together the two flours, baking soda and salt. Add nuts and sugar to the sifted flours.

Gently fold in the wet ingredients into the flour/nut mixture. It is very important not to over mix this batter (it is fine if there are small clumps of dry mixture still visible). Store batter in refrigerator until ready to bake.

Using a nonstick muffin pan, fill each muffin mold with 1/3 cup of the batter. Bake 15-18 minutes.

Let muffins cool slightly before removing them from the muffin pan. Serve warm.

Yield: 12-16 muffins

Recent Recipes

A Quiche for David

Quiche is French in origin, so this recipe is probably an abomination to some. My friend David Trigiani is a dual-citizen Italian is always taking a stand in the French food versus Italian food debate. Heavy whipping cream is a must, and never buy pre-shredded mozzarella. Grate your own. The same goes for parmesan cheese. Never, I repeat never buy that powdery substance in the green can. Invest in a good grater and you'll be a better cook for it. David lives in Jackson, Mississippi, but spends most of his holidays in Italy. He’s an excellent cook, though I have never eaten quiche in his home. Maybe this will inspire him, and I’ll get an invitation.

Orange Crepes with Sugared Cranberries

I prefer fruit over chocolate after a meal. Orange and cranberries are a perfect pairing, especially during the holidays. This is an excellent and easy dessert after a heavy meal. These can be served individually on small plates or in a casserole for a buffet.

Grilled Tripletail with Lump Crab and Chive Beurre Blanc

Tripletail has always been my favorite Gulf fish. The old-timers used to say, "If you can see a tripletail, you can catch a tripletail." They have this peculiar habit of floating near the surface around buoys, crab traps, and other floating objects, often lying on their sides and appearing almost lifeless. This behavior makes them easy to spot and, if you're quick with your cast, easy to hook. The meat is mild, white, and flaky—perfect for grilling. Pairing it with lump crab and a chive beurre blanc elevates this dish to something truly special.

RobertStJohn.com