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A Taste of Mardi Gras: New Orleans Black Muffins

A Taste of Mardi Gras: New Orleans Black Muffins
A Taste of Mardi Gras: New Orleans Black Muffins
Chef Larry Edwards/Casa de Cuisine

Muffins, they are an international culinary creation meant to be devoured with a smile. Whether sweet or savory, a muffin brings back memories of yore. There are many great muffins to please the palate but there may not be a more classic muffin than the famed New Orleans Black Muffins.

Quite obviously these muffins aren't black. They are a dark bown, a color they get from the use of molasses and whole wheat flour.They are slightly sweet and have a wonderful texture thanks to the chopped pecans. They are the rare muffins which can be served with a dinner or heated and served as a breakfast. They are also a wonderful treat to take to work for a mid-day snack.

Ingredients needed to make New Orleans Black Muffins (makes 12 - depending on size):

  • ¾ cup boiling water
  • ½ cup molasses
  • ¼ cup whipping cream
  • 2 cups wheat flour
  • 1 cup flour
  • 1 cup sugar
  • 3 Tbs. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 ½ cups chopped pecans


  1. Pre-heat oven to 300.
  2. In a medium bowl whisk the boiling water and the molasses until the molasses has dissolved into the water. Whisk in the whipping cream.
  3. In a large bowl whisk together the flours, sugar, baking powder, baking soda and salt.
  4. Stir the molasses mixture into the flour until just blended. Fold in the pecans.
  5. Spoon the batter into lightly oiled muffin tins.
  6. Place the tins on a baking sheet and place in the oven and bake 45 minutes, or until a tester comes out clean.

The new cookbook from Chef Larry Edwards, "Edwardian Cooking: The Unofficial Downton Abbey Cookbook" is now available worldwide and features 80 dishes from the era of the most acclaimed television show in the history of PBS, Downton Abbey.

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