Mesquite Muffins
Mesquite Muffins
Try this recipe without spices once to taste the true peanut-buttery flavor of mesquite flour, but add cinnamon or nutmeg to another batch, if desired
2/3 cup mesquite bean flour
1 1/3 cupd sifted self-rising flour
1 beaten egg
1/4 cup vegetable oil
3/4 cup milk
Mix flours
Combine egg, vegetable oil & milk; whip with a fork until frothy
Add liquid mixture to dry flours & stir just until moistened
Fill 12 well-greased muffin cups with batter two-thirds full
Bake for 25 min at 400 deg F
Cool slightly before removing from pan
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