Wildcrafting and foraging are an addicting hobby, and if you want to start your hand at it, picking Dandelion flowers is very easy. They are simple to identify, and so easy to source (and no worries about picking too many either!) Dandelion Muffins are a tasty way to enjoy them, and to get others to try flowers for the first time.
2 cups all-purpose flour
1 cup whole wheat flour
1 tsp sea salt
1 tsp baking powder
1 tsp baking soda
3 tsp ground cinnamon
3 large eggs
½ cup milk
½ cup coconut oil, melted
1½ cups granulated sugar (or coconut sugar)
3 tsp pure vanilla extract
2 cups fruit or veggies, used diced rhubarb; zucchini/apple/blackberry are also 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. Only use flowers from safe lawns or fields, where no pesticides, herbicides or cars nearby.