back down the dandelion rabbit hole, this time for some baked delights. loving this time of year so much, blossoms everywhere. i like to gather the dandelion flowers on a warm sunny afternoon, lay them out on a clean dish towel or cutting board, for a few hours, and let the bugs vacate. if they sit longer, that's fine too. i cut the green sepal off of the bottom of the blossom with scissors. i find this goes faster, then pulling the petals off. you will need about a cup and half for this recipe, plus a few extra blossoms for garnishing the tops if you want
in a typical muffin recipe, i mix the wet ingredients, then slowly add the dry. don't over mix, bake at 375 for 20 - 25 minutes
dandelion flower + blood orange muffin recipe
2 large eggs or 1 duck egg
juice + zest of 1 blood orange, or experiment with another citrus
1 cup yogurt or sour cream
1/2 stick of butter, melted
3/4 cup sugar, or sweetener of choice (dandelion simply syrup is nice)
2 cups flour (maybe a little more if you sweetened with a liquid-like syrup, honey, molasses)
1/4 teaspoons salt
3/4 teaspoon baking soda
1 tablespoon baking powder
1 to 1 1/2 cups dandelion petals (folded in last)
you can line a muffin tin, or simply grease it with butter.
after the batter is scooped into the tins, i placed a flower in the center before baking, and sprinkled a little turbinado sugar on top. just because sprinkling is magic.....
kids love to help pick dandelions and create treats, so if a few of those people are around, put em to work. it's another glorious spring day, go forage some golden loveliness. thanks for stopping by, and if you liked this post please share it on social media or with a friend. it really helps me to get out there, thank you + green blessings