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Mesquite Muffins

Try this recipe without spices once to taste the true peanut-buttery flavor of mesquite flour, but add cinnamon or nutmeg to another batch, if desired.

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  • 2/3 cup mesquite bean flour
  • 1 1/3 cups sifted self-rising flour
  • 1 beaten egg
  • 1/4 cup vegetable oil
  • 3/4 cup milk


  1. Mix flours.
  2. Combine egg, salad oil and milk; whip with a fork until frothy.
  3. Add liquid mixture to dry flours and stir just until moistened.
  4. Fill 12 well-greased muffin cups with batter 2/3 full.
  5. Bake for 25 minutes at 400 degrees F.
  6. Cool slightly before removing from pan.