Common dandelions (taraxacum officinale), native to Europe, are thought to have been introduced to North America by immigrants who brought the plants with them to use as medicine. The dandelion is well-known because it is so good at establishing itself along roadsides, yards, and disturbed areas. Because it grows so easily, I never feel badly about harvesting it, and many parts of the dandelion can be used for food and medicine. Pollinators know that the flowers are sweet and full of nectar. It is fun to add the flowers to baked goods such as muffins, pancakes, and cakes. I love to mix them with cornmeal to play up their golden color.
1cupdandelion flowersseparated from bracts and stems
1cupcornmeal
1cupflourwhite, whole grain, gluten free, or a mix of your choice
2teaspoonsbaking powder
½teaspoonbaking soda
½teaspoonsalt
1tablespoonhemp seeds
1cupyogurt
1egg
3tablespoonshoney or sugar
3tablespoonsoil
Instructions
Preheat oven to 350 degrees F and prep muffin pan with liners or oil.
In a large bowl, combine dry ingredients. Make a well in the middle of the dry mixture and in it, place the yogurt, egg, honey, and oil. Mix all contents of the bowl well.
Spoon an even amount of batter into each muffin-sized indentation in the pan.
Bake for about 20 minutes or until a knife inserted in the middle of a muffin comes out clean.
