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The Perfect Start to a Fall Day: New Orleans Black Muffins

Fall Breakfast: New Orleans Black Muffins
Fall Breakfast: New Orleans Black Muffins
Chef Larry Edwards/Casa de Cuisine

Nothing starts off a Fall or Winter day better than a tasty breakfast and one of the better breakfasts to go with that piping hot cup of coffee or tea is a ... muffin!

A muffin? Actually muffins are a wonderful food, especially when they are made with molasses, whipping cream, whole wheat flour and laced with pecans. Oh yeah, this ain't some fast-food muffin or the slop you get at Starbucks with your morning burnt bean coffee. No, these are southern perfection and you know what, eat them whenever you want 'cuz dammit, you deserve it!

Ingredients needed to make New Orleans Black Muffins (makes 12):

  • 3/4 cup boiling water
  • 1/2 cup molasses
  • 1/4 cup heavy cream
  • 2 cups wheat flour
  • 1 cup flour
  • 1 cup sugar
  • 3 Tbs. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 1/2 cups chopped pecans


  1. Pre-heat your oven to 350 degrees. Lightly oil the wells (where you put the batter) of a muffin pan.
  2. In a medium bowl whisk the boiling water and molasses until the molasses has dissolved. Whisk in the cream.
  3. In a large bowl whisk together the both flours, sugar, baking powder, baking soda and salt.
  4. Stir the molasses mixture into the flour until it is incorporated. Fold in the pecans.
  5. Spoon the batter into the prepared muffin pan.
  6. Place in the oven and bake 45 minutes or until done.
  7. Remove from the oven and let cool in the pan 10 minutes.
  8. Remove from the pan and let cool.

The new cookbook from Chef Larry Edwards is now available from and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."

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