PAUL PRUDHOMME'S BLACK MUFFINS

      Title: PAUL PRUDHOMME'S BLACK MUFFINS
  Categories: Miamiherald, Breads, 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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