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Dandelion Cornmeal Muffins
Dandelion Cornmeal Muffins is a modern American recipe for a classic wild food cornmeal muffin that includes dandelion petals in the batter. The full recipe is presented here and I hope you enjoy this classic American version of: Dandelion Cornmeal Muffins.
prep time
15 minutes
cook time
20 minutes
Total Time:
35 minutes
Makes:
12
Rating: 
Tags : Wild FoodMilk RecipesBaking RecipesUSA Recipes
These are classic cornmeal muffins, with the twist that dandelion petals are included in the batter. Omit the dandelions and you have your classic cornmeal muffin. You can also substitute the dandelion for any edible flowers or petals.
Ingredients:
250ml (1 cup) milk
1/2 tbsp lemon juice
1 cup dandelion petals (removed from bracts and stems)
150g (1 1/4 cups) plain (all purpose) flour
150g (1 cup) cornmeal
1 egg
50g (1/4 cup) butter melted
55g (1/4 cup) brown sugar
2 tsp baking powder
1/2 tsp salt
2 tbsp honey
Method:
Either grease the wells of a 12-well muffin tin or line the wells with paper liners. Pre-heat your oven to 200°C (180°C Fan/400°F/Gas mark ??). Create soured milk by stirring the lemon juice into milk. Set aside while mixing the other ingredients.
Mix together the flour, dandelion petals, cornmeal, baking powder, salt, and sugar in a medium-sized bowl. Stir in egg, melted butter, and soured milk, followed by the in buttermilk and honey. Mix until the dry ingredients are just moistened (do not over-mix).
Fill the wells of the muffin tins 3⁄4 full with batter. Transfer to your pre-heated oven and bake for 15-20 minutes. When done, they should be golden, springy to the touch and a toothpick inserted in the centre of a muffin should come out clean.
Allow to cool in the tin for 5 minutes, then turn out onto a wire rack and allow to cool a little more. Serve warm and fresh (if you have leftovers, store in an air-tight tin and refresh in the microwave for 40 seconds before serving.
