oday I made some pretty amazing muffins.
They were fast and easy to make and tasted pretty good too. What’s the magical ingredient you ask? Why it’s Dandelions! Whodda thunk? Did you know dandelions are a mild laxative and a mild diuretic? They also contain vitamins A & C, potassium, fibre, vitamin B6 and magnesium? And they’re free! I love free.
This is a pretty flexible recipe I think…they turned out great and I’m not the best baker. I tend to eyeball measurements. Enjoy!
2 cups flour
2 tsp. baking powder
1/4 tsp salt
1 cup of dandelions, insides only. Remove stem and outside green part.
1 cup blueberries
1/4 cup avocado or canola oil
1/2 cup maple syrup, honey or sugar
1 1/2 cup of milk (I used buttermilk and almond milk mixed…just because I was cleaning out the fridge)
Preheat oven to 350 degrees F. Line muffin cups with liners or grease well.
In a large bowl, combine dry ingredients and wisk well. You want to make sure that the dandelions petals are well broken apart from each other. Add in blueberries and gently stir.
In a separate smaller bowl, beat the egg. Add the oil, sweetener and milk. Add the wet ingredients to the dry and mix until combined.
Add combined mixture to muffin cups until about 3/4 full. Bake for 25-30 minutes until a toothpick inserted into a muffin comes out clean.