12 Serves
79 Mins
Preheat your oven to 150°C and grease a muffin tray.
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Vitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
8 µg / 400 µgCalcium
76 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
48 mg / 420 mgPhosphorus
56 mg / 1,250 mgPotassium
255 mg / 4,700 mgSodium
200 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
2 g / 28 gSugar
20 g / 50 gSaturated Fat
5 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
33 gAlcohol
0 gIn a medium mixing bowl, whisk together the hot water and molasses until fully combined, then stir in the milk.
In a separate bowl, sift together the all purpose flour, sugar, baking powder, baking soda, and salt.
Gently fold the liquid mixture and pecans into the dry ingredients until just combined, being careful not to overmix the batter.
Divide the batter evenly among the 12 greased muffin cups and bake for 45 to 60 minutes, or until a toothpick inserted into the center comes out clean.
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