Title: Paul Prudhomme's Black Muffins
Categories: Bread Ethnic Cajun Diabetic
Yield: 12 Muffins

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
2	tb	Baking powder
1	ts	Baking soda
1	ts	Salt
1 1/2	c	Coarsely chopped pecans, dry roasted

In a medium-size bowl combine the hot water and molasses, stirring until well 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 300 degrees F until down, 45 minutes to 1 hour. Serve hot.

Nutritional info per serving: 280 cal; 5g pro, 45g carb, 10g fat(30%), 3.7g fiber, .7mg chol, 499mg sodium Exchanges: 2.9 bread, 1.8 fat

Source: K-Paul's Restaurant, New Orleans, La Cook's Corner, Miami Herald, 12/28/95

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