The most convenient way to take these mesquite muffins camping with you is to make them up at home, throw them in a large zipper top bag, and serve them up at camp, on the trail, or in the car. They’ll be delicious anywhere you want to take them … and eat them. These mesquite muffins also make a great feature at breakfast or side dish at lunchtime. Enjoy!
You may find it a bit difficult to locate mesquite flour at your local grocery store, but a bit of searching online should turn it up pretty easily. We found ours for testing recipes at the nuts.com website.
- ¾ cup all-purpose flour
- ¼ cup mesquite flour
- 1 ½ Tbs. brown sugar
- 1 tsp. baking powder
- ½ tsp. baking soda
- ¾ tsp. salt
- 1 egg
- ¾ cup milk
- ¼ plain Greek yogurt
- 1 Tbs. finely chopped chipotle chilies in adobo sauce
- 1 cup completely thawed frozen hash brown potatoes
- ¼ cup vegetable oil
- ⅓ cup grated Monterrey Jack cheese
- Preheat oven to 350 F, and prepare muffin tin with 10 paper cups. (Recipe will make 8-10.)
- In large mixing bowl, combine all-purpose flour, mesquite flour, brown sugar, baking powder, baking soda, and salt. Blend together thoroughly and set aside.
- In another large mixing bowl, beat the egg then add milk, yogurt, and chopped peppers in sauce. Combine well.
- Make a well in center of dry mix. Slowly pour liquid into well and mix with clean hands just long enough so you see no dry spots. DO NOT OVER MIX!
- Squeeze out any excess liquid from thawed hash browns. (Squeeze through cheese cloth if they seem overly wet.) Fold potatoes into the batter along with ¼ cup of cheese and the vegetable oil.
- Use large spoon or ice cream scoop to fill each muffin cup about ¾ full.
- Sprinkle remaining cheese evenly on top of all muffins.
- Bake at 350F until they muffins are golden brown and a toothpick inserted in center comes out clean – about 30 minutes.