Description
Delightful muffins made with fresh dandelion petals, perfect for springtime breakfasts.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup milk
- 1 cup dandelion petals (washed and chopped)
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare a 12-cup muffin tin with cooking spray or liners.
- Mix the flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Combine the melted butter, eggs, milk, and vanilla in a separate bowl.
- Pour the wet ingredients into the dry ingredients and gently fold together.
- Add the washed and chopped dandelion petals, folding them in gently.
- Fill each muffin cup about 3/4 full.
- Bake for 15-20 minutes or until golden brown.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
For healthier options, substitute whole wheat flour or use applesauce in place of butter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 6g
- Sodium: 190mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Dandelion Muffins, Spring Recipes, Edible Flowers, Healthy Muffins, Breakfast Ideas