Wild Pickle

I created a lovely dandelion muffin

We had a lovely beginners foraging walk at Newhouse Farm today and we were enjoying the gorgeous warm weather and abundance of plants I didn’t take any photos!
I created a lovely dandelion muffin as a taster to capture those lovely yellow petals before they disappear in Staffordshire. Here’s how to make them:-
1 cup of dandelion flower petals
3 tbsp of toasted pumpkin seeds
1 cup@of ground almonds
1/2 cup of gluten free flour
3 eggs
1/3 cup of honey
1 tsp of sweet woodruff extract (or vanilla extract )
2 tbsp of melted butter
1 zest lemon & 1 tsp of lemon juice
1/2 tsp of baking powder
1 pinch of salt
Mix everything except petals and seeds. Stir them through at the end. Pop into muffin cases and bake at gas mark 3/325 f for 18 to 22mins or until cooked through.
The eggs, honey, dandelions and sweet woodruff came from the farm! 💛
These went down well with a lemon balm and mint tea or nettle cordial sand some sunshine! Thanks to those lovely people for booking on today 💚🌼🌞

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