Recipe: New Orleans Black Muffins

New Orleans Black Muffins
From: Paul Prudhomme's Louisiana Kitchen

3/4 cup hot water
1/2 cup molasses
1/4 cup milk
2 cup whole wheat flour
1 cup all-purpose flour
3/4 cup sugar
3 tbsp baking powder
1 tsp baking soda
1 tsp salt
1 1/2 cup 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.