New Orleans Black Muffins

• 3/4 cup hot water
• 1/2 cup molasses
• 2 cups low-fat milk
• 2 cups whole wheat flour
• 1 cup flour
• 3/4 cup sugar
• 3 tablespoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 - 1 1/2 cup pecans, toasted and coarsely chopped

1. Preheat the oven to 300 degrees. Lightly spray the cups of a 12-cup muffin pan with nonstick spray oil or line them with paper or foil muffin cups.
2. In a medium bowl, combine the hot water and molasses, stirring until well blended. Add the milk and mix to combine.
3. In a large bowl, sift together the flours, sugar, baking powder, baking soda and salt.
4. Use a spatula to fold the liquid mixture and pecans into the dry ingredients just until the flour is incorporated; do not overmix. (The batter will be dark mocha-colored and dense.) Fill the cups almost to the top and bake for 45 minutes to 1 hour, until the muffins are set. Serve warm.

hot water, molasses, lowfat milk, whole wheat flour, flour, sugar, baking powder, baking soda, kosher salt, pecans

Taken from www.food.com/recipe/new-orleans-black-muffins-326842 (may not work)