Cornbread and soup are classic companions, and this unique variation has always been a hit at Ivar's Salmon House. These muffins get their sweet, smoky flavor from mesquite flour, made from the dried pods of the mesquite tree. Look for mesquite flour in the baking aisle of a well-stocked natural foods store.
- 2 cups all-purpose flour
- ½ cup mesquite flour
- ½ cup sugar
- ¼ cup plus 1 tablespoon finely ground cornmeal
- 1 tablespoon plus 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 3 large eggs, room temperature
- 1 cup unsalted melted butter
- ¾ cup milk, room temperature
- Preheat the oven to 375°F. Line 12 muffin cups with paper liners or grease the cups.
- In a large bowl, whisk together the flour, mesquite flour, sugar, ¼ cup cornmeal, baking powder and salt. In a small bowl, whisk the eggs lightly, then whisk in the butter and milk. Pour into the dry ingredients and stir just until combined. Divide between the prepared muffin tins and sprinkle with the remaining tablespoon of cornmeal. Bake 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Let cool 5 minutes, then invert onto a rack to cool.