Have you ever used, or heard of Mesquite Flour?
I hadn’t until a couple of months ago when a fantastic food blogger, David of Cocoa and Lavender, sent me a bag to sample. David lives in Arizona, where mesquite flour is readily available.
Mesquite trees grow throughout the Sonoran desert, which covers about two-thirds of southern Arizona.
I’m so grateful David introduced me to this flour, since I adore learning about new and interesting ingredients, and this has become one of my favorites. Mesquite flour is made by drying and grinding the pods of the Mesquite tree.
The flour is not only delicious, but it’s an excellent source of calcium and magnesium as well, and is higher in protein than most conventional grain flours. It’s also naturally gluten free (though this recipe is not).
If you’ve been hanging out with me this week, you know I’m all about potatoes at the moment, which just happen to blend perfectly with the sweet, earthy, smoky mesquite flour. The flour also imparts subtle notes of cinnamon, molasses, and caramel flavors.
They’re delicious with a bold cup of coffee in the morning, alongside a steaming bowl of chili at noon, excellent with grilled steak in the evening, and yummy late-night snack.
You can purchase Mesquite flour here.
In addition to sending fabulous ingredients in the mail, David writes one of my favorite food blogs, so I do hope you’ll check out Cocoa and Lavender.
This is not a sponsored post, and as always, all opinions are my own. 🙂
- ¾ cup all-purpose flour
- ¼ cup mesquite flour
- 1-1/2 tablespoons golden brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon sea salt
- 1 large egg
- ¾ cup milk (I used low-fat)
- ¼ cup plain yogurt (I used non-fat)
- 1 tablespoon finely chopped chipotle chiles in adobo sauce
- 1 cup finely grated Idaho Yellow Finn or Russet potatoes (about ⅓-pound) - do not grate until it's time to add the potato
- ¼ cup plus 1 tablespoon finely grated mild cheddar cheese, divided
- ¼ cup unsalted butter, melted and cooled to room temperature
- Preheat the oven to 350 degrees F, and prepare a muffin tin with 12 paper cups (the batter should fill 10 to 12).
- In a large mixing bowl, combine the all-purpose flour with the mesquite flour, brown sugar, baking powder, baking soda and salt. Be sure everything is evenly blended together, and set aside.
- In another large bowl, use a whisk to lightly whip the egg. Then add the milk, yogurt and chipotles, and stir to blend.
- Make a well in the center of the dry ingredients. Slowly pour the wet ingredients in the well and mix just until you no longer see dry spots. (Be very careful not to over mix.)
- Grate the potato finely and then use your hands to squeeze out any excess liquid.
- Fold the grated potato, ¼ cup of the cheese and the melted butter into the batter and then use a large spoon or ice cream scoop, to add the batter to the paper cup lined muffin tins, filling each one about ¾ the way up. Sprinkle the remaining tablespoon of cheese evenly amongst the muffins.
- Bake in the preheated 350 degree F oven until the muffins are golden brown and no longer jiggle, 20 to 30 minutes.