Mmmmmmmm. That's what I said when I took my first bite of these super tasty muffins with a dab of the dandelion honey butter. This was my first time making these and I am so impressed that I have decided I must make them every spring when the dandelions first bloom.
I adapted the recipe from this book: Cooking With Flowers, if anyone is interested in learning about edible flowers and cooking with them. I made this recipe gluten free and added lemon zest which was not in the original recipe, but I felt like lemon would be a great addition to the dandelion and I was right. I tweaked a few other things from the book, but used the book recipe as a base. What I came up with was wonderful.
Here is my exact recipe for Gluten Free Dandelion Lemon Muffins
Preheat oven 375 degrees
1 cup white gluten free flour blend (I used Bob's Red Mill 1 for 1 Gluten Free Flour)
1 cup homemade hearty gluten free flour mix
(It's a combination of buckwheat, almond, and oat flours. You can use two cups of whatever gluten free flour you have instead if you don't have these.)
2 tps. baking powder
1/2 tps. sea salt
1 cup dandelion petals (about 50 flowers)
The zest of one lemon
1/3 cup dried cranberries
1/3 cup chopped almonds
1 1/2 cups almond milk
4 TBS raw local honey
1/4 cup almond oil
Combine all ingredients together until wet. Use a paper lined or well greased muffin tin. Fill 3/4 of the way full. Bake for 20 minutes.
Now for the Dandelion Honey Butter
1/2 a stick or 1/4 cup of butter at room temperature
1 TBS raw local honey
the petals off of four dandelions
Stir together until well blended and store in fridge.
These muffins have a nice light flavor, not too sweet, but not bland either.
The Dandelion Honey Butter gives it a little more flavor.
Just a wonderful treat for a beautiful spring day.