Chef Prudhomme's New Orleans Black Muffins
from Chef Paul Prudhomme's Louisiana Kitchen

These moist muffins have been a staple of the bread basket at K-Paul's Louisiana Kitchen in New Orleans for more than two decades. Be sure to use dark blackstrap molasses for these moist muffins. Chef Paul Prudhomme prefers Steen's brand, which is made in Louisiana, of course.

These muffins come out best if the batter is made at least 8 hours in advance. Store refrigerated until ready to bake.

3/4 cup hot water
1/2 cup molasses (blackstrap molasses)
1/4 cup milk
1 1/2 cup whole wheat flour
1 1/2 cup white flour
3/4 cup sugar (too sweet - cut back to 1/4 cup?)
3 Tbsp. baking powder
1 tsp. baking soda
1 1/2 cup coarsely chopped pecans

Preheat oven to 300 degrees F. Lightly grease a muffin pan.

Mix together the wet ingredients: hot water, molasses, and milk.

Mix together the dry ingredients: whole wheat flour, white flour, sugar, baking powder, and baking soda.

Fold the liquid mixture and pecans into the dry mixture just until combined. Do not overmix.

Fill prepared muffin cups 2/3 full. Bake for about 45 minutes until a toothpick inserted into the center comes out dry. Let cool on a baking rack.

Makes 12 muffins