Description
Delightful muffins featuring the unique flavor of dandelion petals, perfect for springtime enjoyment.
Ingredients
Scale
- 1 cup dandelion petals, cleaned
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup honey
- 1/2 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease a muffin tin or line it with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk honey, milk, vegetable oil, eggs, and vanilla extract until creamy and well-combined.
- Pour the wet mixture into the dry ingredients and stir gently until just combined; don’t overmix.
- Gently fold in the dandelion petals without breaking them down.
- Divide the batter evenly into the muffin tin, filling each cup about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring to a wire rack. Serve warm.
Notes
Make ahead by preparing the batter the night before. Dandelion petals should be cleaned thoroughly before use.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg