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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This is from a foraging yahoo email group. Ingredients:
1 1/2 cups dandelion flowers, yellow parts only (make sure they haven't been sprayed and are not dusty) |
1 cup flour, all-purpose |
11 tablespoons whole wheat flour |
3/4 ounce cheddar cheese, low-fat shredded |
2 tablespoons sugar |
2 teaspoons baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon black pepper |
1/8 teaspoon salt |
1/2 cup plain yogurt, low-fat |
2 large eggs |
2 tablespoons vegetable oil |
1 teaspoon dried herbs |
Directions:
1. Preheat oven to 350 degrees F.
2. Combine dandelion flowers, flours, cheese, baking powder, soda, pepper and salt;.
3. set aside.
4. Combine and whisk together yogurt, eggs, oil and fines herbes.
5. Add yogurt mixture to flour mixture and stir till blended.
6. Spray 12 2-1/2 inch muffin pan cups with cooking spray.
7. Fill each about 2/3 full.
8. Bake in center rack for 20 minutes, or toothpick comes out dry.
9. Set pan on wire rack and cool slightly.
10. Invert muffins of wire rack and let cool.
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