Name: GOLDEN DANDELION CORN MUFFINS
Ingredients: 1 cup dandelion flowers (separated from bracts and stems); 1 cup cornmeal; 1 cup flour (white, whole grain, gluten free, or a mix of your choice); 2 teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 tablespoon hemp seeds; 1 cup yogurt; 1 egg; 3 tablespoons honey or sugar; 3 tablespoons oil

Print Recipe

Servings: dozen

Ingredients

1 cup dandelion flowers separated from bracts and stems
1 cup cornmeal
1 cup flour white, whole grain, gluten free, or a mix of your choice
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 tablespoon hemp seeds
1 cup yogurt
1 egg
3 tablespoons honey or sugar
3 tablespoons oil

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.

Golden Dandelion Corn Muffins

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.