Title : New orleans black muffins
Categories : Cajun, breads
Servings : 12

3/4 c Hot water 3/4 c Sugar
1/2 c Molasses 3 tb Baking powder
1/4 c Milk 1 ts Baking soda
2 c Whole wheat flour 1 ts Salt
1 c All-purpose flour 1 1/2 c Chopped dry roasted pecans



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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