| 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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