Dandelion muffins are a great way to use foraged flowers in spring, a fun activity for children to do while hiking. The dandelion muffins can be made with wheat flour, or as gluten-free, both options are given.
2 cups all-purpose flour (or gluten-free flour blend)
1 cup whole wheat flour (alternative: coconut or almond meal flour)
1 tsp salt
1 tsp baking powder
1 tsp baking soda
3 tsp ground cinnamon
4½ tsp Ener-G Foods Egg Replacer + 6 Tbsp warm water (or sub with 3 tsp of chia seeds soaked in water to make “egg gel” or 3 large eggs)
½ cup rice/almond/soy/or coconut milk
½ cup neutral vegetable oil (or coconut oil)
1½ cups white sugar (alternative use maple syrup or honey)
3 tsp pure vanilla extract
2 cups fruit or veggies; I used rhubarb, zucchini/apple/blackberry are great
1 cup dandelion petals*
Preheat oven to 325 degrees. Grease and flour two 8×4 inch pans or line muffin tins (makes about 19 muffins).
Mix dry ingredients, flours through cinnamon.
Blend wet ingredients, egg replacer through vanilla.
Add dry to wet, and beat well.
Mix in fruit/veggies/petals gently.
Bake muffins 20-25 minutes or until toothpick is clean. 8×4 inch pans take about 40-60 minutes.
Cool in pans on wire rack for 20 minutes.
*Pick dandelions in the morning, pluck petals removing the greens, and soak in a light salt water to clean, drain.