Mesquite Muffins

This recipe is from Foods of the Superstitutions by Don Wells and Jean Groen. All rights reserved. Reprinted by permission.

1 1/3 cups flour
2/3 cup mesquite flour
2 tsp. baking powder
1/2 tsp. 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. Blend 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. (Jean's Note: These are wonderful with mesquite jelly.)