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 brown, 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.
Though these muffins may be creole in origin, they are indeed an American muffin. So this 4th of July, before you head out to fire-up the grills, start your day an American way with delicious New Orleans Black Muffins!
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
- Pre-heat oven to 300.
- In a medium bowl whisk the boiling water and the molasses until the molasses and dissolved into the water. Whisk in the whipping cream.
- In a large bowl whisk together the flours, sugar, baking powder, baking soda and salt.
- Stir the molasses mixture into the flour until just blended. Fold in the pecans.
- Spoon the batter into lightly oiled muffin tins.
- 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 is now available from Amazon.com and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."