Cinnamon-raisin Muffins with Mesquite Flour

These muffins, sweetened with macadamia nut honey, get some warmth from cinnamon and a bit of mesquite* flour, which makes them perfect for a chilly winter morning. The mild, smooth flavor of our macadamia nut honey is a perfect compliment to the spice of the cinnamon and the nutty mesquite.

Cinnamon Raisin Muffins with Macadamia Nut Honey and Mesquite Flour
12 muffins



Ingredients

  • 1 3/4 cups fine whole wheat flour (whole wheat pastry flour)
  • 1/2 cup mesquite flour
  • 1 Tbsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/4 cup sugar
  • 1/3 cup Macadamia Nut Honey
  • 2 eggs
  • 2/3 cup coconut oil (or other mildly flavored oil)
  • 1 cup milk (soy or almond also work)
  • 1 cup raisins

Instructions

  1. Preheat the oven to 350°F and line a muffin tin.
  2. In a large bowl, mix together sugar, honey, eggs, oil, and milk.
  3. In a separate bowl, stir together flours, baking powder, cinnamon, and salt. Add the flour mixture to the honey mixture and stir just until evenly mixed, being careful not to over-stir. Fold in the raisins.
  4. Divide batter evenly between 12 muffin cups. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.


*mesquite is a tree that is part of the legume family, and grows in hot climates – the Kiawe tree in Hawaii is a type of mesquite, in fact! In South America and Mexico, people use the seeds to make a distinct, nutty tasting flour.

Breakfast Macadamia Blossom Recipes Snacks Vegetarian

← Older Post Newer Post →