New Orleans Black Muffins
	3/4 cup       Hot water
	1/2 cup       Molasses
	1/4 cup       Milk
	2 cups        Whole wheat flour
	1 cup         All-purpose flour
	3/4 cup       Sugar
	3 tablespoons Baking powder
	1 teaspoon    Baking soda
	1 teaspoon    Salt
	1 1/2 cups    Chopped dry roasted pecans
	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

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