Dandelion Blossom Muffins with Chocolate Chips

Did you know you dandelion blossoms are edible? Don't just toss the prolific weed onto the compost - you can use them in these delicious chocolate chip muffins.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 232 Calories

Ingredients

• 2 cups all-purpose flour
• 1 cup milk
• 3 teaspoons baking powder
• 1 large egg
• 1 cup lightly packed dandelion petals
• 0.5 teaspoon salt
• 0.25 cup vegetable oil
• 0.75 cup white sugar
• 0.75 cup chocolate chips, or to taste

Recipe Instructions

Step 1

Spoon batter into the prepared muffin cups, filling each 3/4 full.

Step 2

Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.

Step 3

Stir flour, baking powder, and salt together in a bowl. Make a well in the center. Whisk milk, sugar, oil, and egg together in a separate bowl until evenly blended. Pour into the well and stir until batter is just combined. Gently stir in chocolate chips. Fold in dandelion petals until well blended.

Step 4

Bake in the preheated oven until golden brown and tops spring back when lightly pressed, about 25 minutes.