New Orleans Black Muffins is a traditional American recipe for a classic muffin made with molasses (treacle) and flavoured with chopped muffin that are a breakfast classic of New Orleans. The full recipe is presented here and I hope you enjoy this classic American version of: New Orleans Black Muffins.
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Ingredients:
180ml (3/4 cup) hot water
120ml (1/2 cup) black treacle (molasses)
60ml (1/4 cup) milk
280g (2 cups) whole-wheat flour
140g (1 cup) plain flour
150g (3/4 cup) sugar
3 tbsp baking powder
1 tsp baking soda
1 tsp salt
100g (1 1/2 cups) dry-roasted peanuts, chopped
Method:
Combine the hot water and treacle in a medium-sized bowl, stirring until the mixture is well blended. Stir in the milk and whisk gently to combine.
Sift together the flours, sugar, baking powder, baking soda and salt into a large bowl. Now, using a large rubber spatula fold the liquid mixture into the dry ingredients then add the pecan nuts. Fold until the flour is just incorporated into the liquid ingredients but do not over mix.
Spoon the resultant batter into 12 muffin cups then transfer to an oven pre-heated to 160C (300F, Gas Mark 3) and bake for about 50 minutes, or until nicely coloured and cooked through.
