Go Back
+ servings
a few stacks of mesquite cheddar muffins on bright turquoise cloth
Print Recipe
5 from 4 votes

Mesquite Flour Muffin Recipe

Once you try these muffins, you'll wish you had them around all the time! They're as deliciously flavorful as they sound.
Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Course: Breakfast, Snack, Brunch
Cuisine: American, Mexican
Keyword: great for brunch, unique muffin recipes
Servings: 10
Calories: 151kcal

Ingredients

  • ¾ cup all-purpose flour
  • ¼ cup mesquite flour
  • tablespoons golden brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 1 large egg
  • ¾ cup milk
  • ¼ 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

Instructions

  • Set the oven and prepare pan. Preheat the oven to 350°F, and prepare a muffin pan with 10 paper liners.
  • 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.

Notes

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.
Nutritional information is only an estimate.

Nutrition

Calories: 151kcal | Carbohydrates: 16g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 287mg | Potassium: 204mg | Fiber: 2g | Sugar: 4g | Vitamin A: 265IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 1mg