Mesquite Bean Muffins
Nutty mesquite bean muffins offer a unique flavor with a hint of earthiness, perfect for breakfast or snacks for those seeking hearty, wholesome baked goods.
Ingredients
Instructions
- Gather mature mesquite beans and thoroughly dry them in a low oven at 140° to 150°.
- Grind the dried mesquite beans in a blender until finely ground.
- Sift the ground mesquite beans to remove unground parts and store in a tight container, refrigerate if possible.
- In a mixing bowl, combine the flour, mesquite bean flour, sugar, baking powder, and salt.
- In a separate bowl, beat the egg, milk, and salad oil together.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Pour the batter into muffin tins and bake at 375°F (190°C) for about 20 minutes or until golden brown.
Tips & Substitutions
For a lighter texture, sift the flour and mesquite bean flour together to incorporate air. If mesquite bean flour is unavailable, substitute with a mix of almond flour and a little extra sugar for sweetness. To enhance flavors, consider adding a pinch of cinnamon or vanilla extract to the wet ingredients. This recipe is perfect for brunch, especially alongside Brunch Eggs.
Serving Suggestions
These mesquite bean muffins are delicious on their own or served with a spread of butter or honey. They pair wonderfully with coffee or tea for breakfast or an afternoon snack. For a more substantial meal, serve them alongside a fresh fruit salad or yogurt. They can also complement dishes like Frozen Hash Brown Potato Casserole for a hearty brunch.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe bag for up to 3 months. To reheat, microwave for about 15-20 seconds or warm them in an oven at 350°F (175°C) for 5-10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Mesquite Bean Muffins contains roughly 268 calories, with 2g protein, 18g carbohydrates, and 22g fat. Note that it is relatively high in sodium, at 536mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular flour instead of mesquite bean flour?
Yes, you can replace the mesquite bean flour with additional all-purpose flour, but this will change the flavor profile. Mesquite bean flour adds a unique sweetness and nuttiness, so consider adding a touch of extra sugar to compensate.
How can I make these muffins vegan?
To make these muffins vegan, substitute the egg with a flaxseed meal (1 tablespoon flaxseed meal + 2.5 tablespoons water) and use plant-based milk such as almond or soy milk. Replace salad oil with melted coconut oil or a neutral vegetable oil.
What can I add to the muffins for extra flavor?
You can mix in chocolate chips, nuts, or dried fruits like cranberries or raisins to add extra flavor and texture. Experimenting with spices like nutmeg or cardamom can also enhance the flavor profile of your muffins.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).