Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 Pecans, dry-roasted
-coarsely chopped

Combine hot water and molasses in medium-size bowl, stirring until
well blended. Stir in milk until blended. Set aside.

Sift together whole-wheat and all-purpose flours, sugar, baking
powder, baking soda and salt in large bowl.

Fold liquid mixture and pecans into flour mixture with rubber spatula
just until flour is thoroughly incorporated but not overmixed. Spoon
batter into 12 greased muffin cups.

Bake at 325 degrees 45 to 60 minutes or until muffin springs back when
touched. Remove from pan immediately. Serve while still warm.

Each muffin contains about: 268 calories; 522 mg sodium; 0
cholesterol; 8 grams fat; 47 grams carbohydrates; 5 grams protein;
0.64 gram fiber.

Source: Chef Paul Prudhomme's book, "Chef Paul Prudhomme's Louisiana
Kitchen" (William Morrow: 1984).

Presented by: Rose Dosti, L.A. Times Culinary SOS column, 1/26/95,
H27.

Recipe By :

From: Dan Klepach Date: 06-16-95 (159) Fido:
Cooking

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