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Delicious Dandelion Root Muffins to Boost Your Bakery Skills

Dandelion Root Muffins made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/4 cup dandelion root roasted and ground
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk or non-dairy alternative
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Prepare a muffin tin by greasing it or lining with paper liners.
  3. In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, salt, and sugar.
  4. In a separate bowl, mix the milk, vegetable oil, egg, and vanilla extract until well combined.
  5. Make a well in the center of the dry ingredients and pour in the wet mixture, followed by the ground dandelion root.
  6. Gently stir the mixture until just combined, being careful not to overmix.
  7. Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full.
  8. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack.