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I love the black muffins at K-Paul's. I found a recipe online and made them this past Sunday. They turned out nothing like his.......his are almost black and mine turned out like a brown turd! Could it be that I need special molasses? I used Brer Rabbit molasses.

No special molasses called for that I'm aware of. Brer Rabbit should've been fine. Was it just the color that turned you off? How did they taste? I'm guessing not what you were hoping for...

I also love those damned things. They are really good. Reminds me of molasses cookies made back in the 60's.

Color and texture is what turned me off and they were about as light as a brick. I checked other websites for the same recipe thinking maybe I didn't have the "authentic" recipe in front of me. They all checked out the same. I guess someday I'll give it another try.........

Maybe you need the humidity like we have down here. (if your wis means Wisconsin)

Try baking with a pan of water in the oven.

There are several types of molasses. This must make a difference in the muffins recipe.

The quality of molasses depends on the maturity of the sugar cane, the amount of sugar extracted, and the method of extraction. There are three major types of molasses: unsulphured, sulphured and blackstrap.

Unsulphured molasses is the finest quality. It is made from the juice of sun-ripened cane and the juice is clarified and concentrated.

Sulphured molasses is made from green sugar cane that has not matured long enough and treated with sulphur fumes during the sugar extracting process. Molasses from the first boiling is the finest grade because only a small amount of sugar has been removed. The second boil molasses takes on a darker color, is less sweet and has a more pronounced flavor.

Blackstrap molasses is from the third boil and only has a commercial value in the manufacture of cattle feed and other industrial uses.

I was told by a waitress at K-Pauls several years ago that they were difficult to make. I was complaining to her that mine didn't come out like theirs did even though I was using the recipe in Paul's cookbook. She told me to use Steen's dark molasses. This did improve my muffins. She also gave me a very large bag of those muffins when I left. Needless to say, I was in hog heaven. My brother swore they saved him the next day after a visit to Pat O's that lasted too long. The bread basket at K-Pauls is reason enough to visit there!

I saw this thread and knew that a pal of mine (Chef Mary Sonnier) who not only worked for Chef Paul, but made those Black Muffins, often, would be able to help. Here's what she suggests:

"There are a few tips for that muffin that are important.
The water has too be hot to loosen up the molasses when mixed together.
The molasses should be the richest, darkest, best you can find.
The only fat in these muffins is in the milk (no eggs, no oil) - you have to use whole milk.
You must NOT over mix the batter. You have to mix the wet ingredients together; mix the dry ingredients together including the raisins; and then literally you have to fold the wet into the dry very gently until just mixed.
Let the batter rest for 15 minutes before baking."

Lorin wrote:I saw this thread and knew that a pal of mine (Chef Mary Sonnier) who not only worked for Chef Paul, but made those Black Muffins, often, would be able to help. Here's what she suggests:
"

Straight from the hands of experience....wish MS & GS were cooking someplace regularly again.

Lorin wrote:I saw this thread and knew that a pal of mine (Chef Mary Sonnier) who not only worked for Chef Paul, but made those Black Muffins, often, would be able to help. Here's what she suggests:

"There are a few tips for that muffin that are important.
The water has too be hot to loosen up the molasses when mixed together.
The molasses should be the richest, darkest, best you can find.
The only fat in these muffins is in the milk (no eggs, no oil) - you have to use whole milk.
You must NOT over mix the batter. You have to mix the wet ingredients together; mix the dry ingredients together including the raisins; and then literally you have to fold the wet into the dry very gently until just mixed.
Let the batter rest for 15 minutes before baking."

Thanks Lorin and Mary. I am more of a cook than a baker but hopefully with these helpful hints I will have success. Otherwise I have many months to wait until my next trip to NO!