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Delicious Dandelions

Delicious Dandelions

31/05/2012

Delicious Dandelions

Did you know that dandelion leaves make a nutritous addition to salads and savoury baking?
Medicinal Chef, Dale Pinnock, uses them in some of his recipes but we added them to our own  recipe for herbed mini muffins and the results are delicious. They make ideal snacks and are perfect for children's lunch boxes.


 


For about 12 - 18 mini muffins:

1 cup flour
2 tsp baking powder
1 cup grated cheese
1/4 cup chopped herbs (ie dandelion leaves, parsley, rosemary, basil etc)
1 spring onion chopped
1/2 tsp salt
1 tsp sugar
1/8 tsp cayenne pepper
1 egg
1/2 cup + 2 tsp milk

To convert cups to weights, use this handy tool.

Measure the first 8 ingredients into a large bowl and mix. In another bowl, beat the egg and milk. Tip into the dry ingredients and fold together, stirring just enough to dampen the flour. Do not overmix. Spoon the mixture into greased mini muffin trays and bake at 200C for 10 - 12 minutes.

Make sure your dandelion leaves are picked away from roadsides and have not been exposed to any weedkillers.



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