Mesquite CornBread Muffins - Recipe

This mesquite meal for cornbread muffins is from www.cocinadevega.com. Permission to print granted by Chef Jim.

MESQUITE CORNBREAD MUFFINS

• ¾ cup WHOLE WHEAT FLOUR
  
• ½ cup MESQUITE MEAL
  
• ¾ cup YELLOW CORN MEAL
  
• 2 teaspoons BAKING POWDER
  
• ½ teaspoon SALT
  
• 1 teaspoon CUMIN
  
• 1 teaspoon GARLIC POWDER
  
• 1 teaspoon CHILE POWDER
  
• ¼ cup OLIVE OIL, extra virgin
  
• 2 EGGS
  
• 1 cup MILK
  
• 1 fresh JALAPENO, diced
  
• SPANISH ONION, medium, diced

Preheat oven to 400 degrees. Blend first 8 dry ingredients (flour, mesquite meal, corn meal, baking powder, salt, cumin, garlic powder & chili powder ) in large bowl. In a separate medium sized bowl blend olive oil, eggs & milk. Combine wet & dry ingredients until well blended. Blend in jalapenos & onions. Fill in muffin tins about 2/3rds and bake about 20 minutes. Makes 10 to 12 cornbread muffins.