Mesquite Gruel & Mesquite Muffins - Recipes

These mesquite recipes are from FOODS OF THE SUPERSTITIONS by Don Wells and Jean Groen. Permission to print granted by Wells and Groen, Apache Junction, AZ.



MESQUITE GRUEL
4-1/2 cups WATER
1 cup finely ground & sifted MESQUITE FLOUR
1/2 cup of some other FLOUR or GROUND GRAIN
1/2 teaspoon SALT

Combine water, salt, mesquite meal and other ground grain (such as whole wheat flour or oat flour) and cook for about 30 minutes. If using another flour, cook mesquite mixture for 10 minutes, then add flour, and cook another 20-25 minutes. Stir frequently.

MESQUITE MUFFINS
1-1/3 cup regular FLOUR
2/3 cup MESQUITE FLOUR
2 teaspoons BAKING POWDER
1/2 teaspoon 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. Beat 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. Cool slightly before removing. Optional: Add cinnamon or nutmeg. These are wonderful with mesquite jelly.

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.