Once you try these Mesquite Cheddar 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?
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 I was introduced me to this flour, since I love learning about new and interesting ingredients. This has become one of my favorites.
I’m so happy with these Mesquite Cheddar Muffins and can’t wait to try more mesquite flour recipes.
Potatoes happen to blend perfectly with the sweet, earthy, smoky mesquite flour.
These Mesquite Cheddar Muffins are truly a treat, and can fit into any meal.
What to Serve with Them
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.
More delicious mesquite flour recipes:
Mesquite Chipotle-Cheddar Potato Muffin Recipe
- 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
- Make the batter with everything except cheese and potato. 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.
- Grate potato. You will need 1 cup of grated potato. Grate the potato finely and then use your hands to squeeze out any excess liquid.
- Add potato and cheese. 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. Bake in the preheated 350°F oven until the muffins are golden brown and no longer jiggle, 20 to 30 minutes.
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