First appeared in Edible Alaska’s Fall 2022 issue
Makes 1 dozen 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. 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.
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
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.
