Dandelion Muffins Recipe (2024)

FAQs

What is the secret to moist muffins? ›

Cooking dandelions eliminates some of the bitterness. First boil the greens for about 5 minutes, then transfer to a pan with hot olive oil and garlic, and sautee for 3-5 minutes. Eat as is or add to other dishes like pasta or scrambled eggs.

“Basically, the fluffy stuff acts the same way as the little parachutes on dandelion seeds do to help spread the offspring of the tree to rather long distances,” said Dr. Elle. “It's the fluffy hairs that some people are allergic to — those little hairs get in our eyes or our noses and cause itchiness and sneezing.”

Option #2: High to Low Baking Temperatures

The idea here is to start the muffins in a very hot oven for just a short amount of time. This activates the baking powder and allows the muffins to shoot up in height quickly. We then turn the heat down and continue to cook for longer.

It is possible to replace oil with butter in a muffin recipe as generally most muffin recipes are quite forgiving and you may find that butter gives a better flavour.

Overmixing the batter.

When you overmix the batter, it crushes the air bubbles and ruins the fluffy texture. → Follow this tip: To ensure a batch of light, fluffy muffins, mix the dry ingredients with the wet ingredients until just barely combined, and no more dry flour is visible.

If you are allergic to ragweed, chrysanthemums, marigold, chamomile, yarrow, daisies, or iodine, you should avoid dandelion. In some people, dandelion can cause increased stomach acid and heartburn. It may also irritate the skin.

Not only are dandelion greens safe to eat, but they also provide a range of health benefits. All parts of a dandelion plant are edible, from the top of the yellow flower down to the roots. The green leaves of the dandelion can make a healthy addition to salads, sandwiches, omelets, and more.

Other common names: common dandelion, lions-tooth, blowball, cankerwort, faceclock, pee-a-bed, wet-a-bed, lion's-tooth, cankerwort, Irish daisy.

What do you call a dandelion when it turns white? ›

Another name for the flower is 'blow ball' or 'puffball'. When the plant does to seed, the flower turns into a white puffball. Many children get a lot of enjoyment out making a wish and blowing the seeds away! Bees also visit dandelion flowers and beekeepers say that this plant helps produce some of the best honey.

Ever snap off a dandelion head and see the white liquid seeping out from the stem? It turns out that fluid isn't sap or poison, but a defense mechanism, in the form of latex! The Lithuanian word for dandelions is 'pienė', which literally translates to milky, for the white liquid.

If there isn't enough egg, your batter or dough may not be able to hold its structure or could end up overly dry or dense. On the other hand, if there is too much egg, your baked goods could lose their shape due to excess liquid, or have a rubbery (or even overly cakey) texture depending on the recipe.

Rest the Muffin Batter

The first, most hands-off way to make your muffins pop (literally) is to let the batter rest. Make the batter, cover the bowl with plastic wrap, and let the batter rest at room temperature for about 1 hour. If you're short on time, just 30 minutes can make a difference.

If muffins are left exposed, the moisture starts to leak from them and they dry out. To store muffins up to 4 days, line an airtight container or zip-lock bag with paper towel and store the muffins in a single layer. Place another layer of paper towel on top of the muffins as well.

The traditional options are apple sauce, pumpkin purée, and mashed banana, but puréed white beans or puréed peaches can also work. Remember to adjust your other liquids to account for the added moisture. Increasing the sugar content of the recipe can also help. Applesauce is probably the easiest thing.

Use a steamer. Steaming is a great way to add moisture to past-their-prime muffins. And according to a TikTok user, you should also be steaming your muffins when you bake them since the hot air and steam allow more time for the centers to rise, resulting in tender and airy muffins.

According to O. Corriher, the way to get a perfectly puffed up dome on your muffins is to increase your oven heat. She says that 400° should do it, no matter what the recipe says. The higher baking temperature means that the the outside edges of the muffin will set while the middle is still liquidy.