Dandelion Blossom Muffins With Chocolate Chips Recipes

DANDELION CHIPS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
• Combine olive oil, vinegar, garlic powder, salt, and pepper in a bowl. Add leaves and toss until well combined. Lay the leaves in a single layer on the prepared baking sheets and drizzle with remaining olive oil mixture.
• Bake in the preheated oven until dandelion chips are crisp, making sure they do not burn, 12 to 16 minutes. Leaves will stiffen as they cool.

CHOCOLATE CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 400 degrees F (205 degrees C). Line 12 muffin cups with papers.
• In a small saucepan over low heat, melt the semisweet chocolate together with the butter. Let stand until cooled, about 10 minutes.
• Lightly beat the egg. In a small bowl, stir together the chocolate-butter mixture with the buttermilk, sugar, egg, and vanilla, until blended well.
• In a large bowl, stir together flour, soda, and salt. Make a hole in the center of the dry ingredients, pour in the chocolate mixture, and stir until just combined. Stir in the mini chocolate chips. Spoon the batter into the lined muffin cups.
• Bake at 400 degrees F (205 degrees C) for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove muffin tin from oven and let stand at least 5 minutes, before removing the muffins and letting them cool on a wire rack. Serve warm or cooled; can be frozen as well.

DANDELION BLOSSOM MUFFINS WITH CHOCOLATE CHIPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
• Stir flour, baking powder, and salt together in a bowl. Make a well in the center. Whisk milk, sugar, oil, and egg together in a separate bowl until evenly blended. Pour into the well and stir until batter is just combined. Gently stir in chocolate chips. Fold in dandelion petals until well blended.
• Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until golden brown and tops spring back when lightly pressed, about 25 minutes.