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Can someone post the recipe please?

Meatwad wrote:Can someone post the recipe please?

Paul Prudhomme's Black Muffins
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
2 tbsp Baking powder
1 tsp Baking soda
1 tsp Salt
1 1/2 cup 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

Thanks.

I will assume that the milk is added to the wet mixture just before folding into the dry mixture.

FWIW, I followed the recipe for Mama's Yeast Rolls published in Prudhomme's Louisiana Kitchen. They were nothing like the ones in the rest. Difficult, come on, they're muffins. Perhaps they're not the real recipes.

Cookbook directs to combine the water/molasses then add the milk to this.

jodyrah wrote:FWIW, I followed the recipe for Mama's Yeast Rolls published in Prudhomme's Louisiana Kitchen. They were nothing like the ones in the rest. Difficult, come on, they're muffins. Perhaps they're not the real recipes.

I tend to agree, I don't think it's the same recipe. Something just ain't right