Dandelion Cheese Muffins

Name: Dandelion Cheese Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 serving(s)
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

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Recipe by dicentra

This is from a foraging yahoo email group.

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READY IN: 30mins

SERVES: 12

UNITS: US

INGREDIENTS

Nutrition

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

Preheat oven to 350 degrees F.
Combine dandelion flowers, flours, cheese, baking powder, soda, pepper and salt;.
set aside.
Combine and whisk together yogurt, eggs, oil and fines herbes.
Add yogurt mixture to flour mixture and stir till blended.
Spray 12 2-1/2 inch muffin pan cups with cooking spray.
Fill each about 2/3 full.
Bake in center rack for 20 minutes, or toothpick comes out dry.
Set pan on wire rack and cool slightly.
Invert muffins of wire rack and let cool.

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