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Mesquite Muffins

1-1/3 cups flour
2/3 cup mesquite flour
2 tsp. baking powder
1/2 tsp. salt
1 beaten egg
1/4 cup salad oil
3/4 cup milk

In small bowl combine dry ingredients. In another, combine egg, oil and milk. Blend together until well mixed. Combine the dry ingredients with the liquid mixture. Stir just until moistened. (Over-mixing causes peaks and tunnels in muffins.) Spoon into 12 muffin cups, which have been well-greased. They should be 2/3 full. Bake 25 minutes at 400-degrees F. Cool slightly before removing. OPTIONAL: Add cinnamon or nutmeg. (Jean's Note: These are wonderful with mesquite jelly.)



The above recipe is from Foods of the Superstitions by Don Wells and Jean Groen. All rights reserved. Reprinted by permission.