Title: New Orleans Black Muffins
Categories: Cajun Bread Muffins
Yield: 12 Servings

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