Try this recipe without spices once to taste the true peanut-buttery flavor of mesquite flour, but add cinnamon or nutmeg to another batch, if desired.

2/3 cup mesquite bean flour
1 1/3 cups sifted self-rising flour
1 beaten egg
1/4 cup vegetable oil
3/4 cup milk

Mix flours. Combine egg, salad oil and milk; whip with a fork until frothy. Add liquid mixture to dry flours and stir just until moistened. Fill 12 well-greased muffin cups with batter 2/3 full. Bake for 25 minutes at 400 degrees F. Cool slightly before removing from pan.