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MESQUITE CORNBREAD MUFFINS

Makes 10 to 12 cornbread muffins.


3/4 cup whole wheat flour 
1/2 cup  MESQUITE MEAL      
3/4 cup yellow corn meal
2 teaspoons baking powder 
1/2 teaspoon salt
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon chili powder
1/4 cup olive oil, extra virgin
2 eggs
1 cup milk
1 each fresh jalapeno, diced
1/2 Spanish onion, medium, diced


Preheat oven to 400 F

Blend first 8 dry ingredients (flour, mesquite meal, corn meal, baking powder, salt, cumin, garlic powder and chili powder ) in large bowl.

In a separate medium sized bowl blend olive oil, eggs and milk.

Combine wet and dry ingredients until well blended.

Blend in jalapenos and onions.

Fill in muffin tins about 2/3rds and bake about 20 minutes.