Yield: 12 servings
|¾ cup||Hot water|
|2 cups||Whole-wheat flour|
|1 cup||All-purpose flour|
|3 tablespoons||Baking powder|
|1 teaspoon||Baking soda|
|1½ cup||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