New Orleans Black Muffins

New Orleans Black Muffins

Ingredients:
water, bottled, generic
molasses
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
nuts, pecans

Directions:
Preheat oven to 300F
Spread the pecans out on a cookie sheet and place them in the over until fragrant, about 5 minutes.
Set aside.
In a medium bowl, stir together the hot water and the molasses until the molasses dissolve, then stir in the milk.
In a large bowl, sift together the flours, sugar, baking powder, baking soda and salt.
Fold the liquid mixture and the pecans into the dry mixture with a rubber spatula.
The batter will be spongy, so don't overmix.
Spoon the batter into 12 greased muffin cups and bake for 45 minutes to 1 hour.