Once you try these Mesquite Chipotle Cheddar Cheese Muffins, you’ll wish you had them around all the time! They’re as deliciously flavorful as they sound. I’ve been loving mesquite flour recipes and this one is a total hit!Have you ever used, or heard of Mesquite Flour?
Inspiration for Mesquite Chipotle Cheddar Cheese Muffins
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.
What is Mesquite Flour?
- Mesquite trees grow throughout Mexico, and in the Sonoran desert, which covers about two-thirds of southern Arizona. Mesquite flour is made by drying and grinding the pods of the Mesquite tree. Here is what the tree looks like.
- The flour, which can be used in a wide variety of recipes, 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.
- The flavor is slightly nutty and imparts subtle notes of cinnamon, molasses, and caramel.
- Mesquite flour is also naturally gluten free (though this recipe is not).
Beautiful, isn’t it?
I’m grateful David introduced me to this flour, since I adore learning about new and interesting ingredients, and this has become one of my favorites. I’m so happy with these Mesquite Chipotle Cheddar Cheese Muffins and can’t wait to try more mesquite flour recipes.
Potatoes happen to blend perfectly with the sweet, earthy, smoky mesquite flour.
What to Serve with Mesquite Chipotle Cheddar Cheese Muffins
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 as a yummy late-night snack. The possibilities are endless!
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 hope you’ll check out Cocoa and Lavender.
Here are a couple more delicious mesquite flour recipes:
Once you try these muffins, you'll wish you had them around all the time! They're as deliciously flavorful as they sound.
- ¾ cup all-purpose flour
- ¼ cup mesquite flour
- 1½ tablespoons golden brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 large egg
- ¾ cup milk
- 1/4 cup plain yogurt
- 1 tablespoon chipotle chiles in adobo sauce, finely chopped
- about ½ pound Idaho Russet potato, washed and dried
- ½ cup mild cheddar cheese finely grated, divided
- ¼ cup unsalted butter, melted and cooled to room temperature
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. 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.
You will need 1 cup of grated potato. 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 pan, filling each one about ¾ the way up. Sprinkle the remaining ¼ cup of cheese evenly among the muffins.
Bake in the preheated 350°F oven until the muffins are golden brown and no longer jiggle, 20 to 30 minutes.
Though mesquite flour is gluten-free, I find that without blending it with another flour, it's too strong. In the near future I'll be experimenting mixing it with other gluten-free flours.
Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.