| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cajun | Cajun, Breads, Muffins | 12 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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