New orleans black muffins

12 servings

Ingredients

Quantity Ingredient
¾ cup Hot water
½ cup Molasses
¼ cup Milk
2 cups Whole wheat flour
1 cup All-purpose flour
¾ cup Sugar
3 tablespoons Baking powder
1 teaspoon Baking soda
1 teaspoon Salt
1½ cup Chopped dry roasted pecans

Directions

In a medium-size bowl combine the hot water and molasses, stirring until well blended. Stir in the milk until blended. In a large bowl sift together the flours, sugar, baking powder, baking soda and salt.

With a rubber spatula, fold the liquid mixture and the pecans into the dry ingredients just until flour is thoroughly incorporated; do not over mix. Spoon into 12 greased muffin cups. Bake at 300F until done, 45 minutes to about 1 hour. Remove from pan immediately and serve while hot. From Paul Prudhomme's Louisiana Kitchen

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