Pecan Muffins

• 1/4 c. buttermilk
• 1 tsp. baking soda
• 3/4 c. hot water
• 1/2 c. black strap molasses
• 1 c. whole wheat flour
• 1 c. oat bran flour
• 1 c. white flour
• 3/4 c. sugar
• 3 Tbsp. baking soda
• 1 tsp. salt
• 1 1/2 c. dry roasted chopped pecans

1. Combine buttermilk with baking soda, water and molasses. Allow to rest for 5 minutes until bubbly.
2. Blend whole wheat flour, oat bran flour (oatmeal can be used), white flour, sugar, baking soda and salt.
3. Pour liquid ingredients into dry ingredients.
4. Mix just to blend.
5. Gently add pecans; do not overbeat.
6. Pour into 12 lined muffin tins.
7. Bake at 325u0b0 for 30 to 35 minutes.
8. Muffins will be dark and firm to touch.
9. Serve warm.

buttermilk, baking soda, hot water, black strap molasses, whole wheat flour, bran flour, white flour, sugar, baking soda, salt, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=641592 (may not work)