Honey Sweetened, Rhubarb & Dandelion Muffins (Dairy-Free)

Spring has sprung, rhubarb is growing in abundance, and the dandelions are blooming all around. Although considered a common weed, dandelions are actually quite beneficial, as well as delicious! They can be added to breads, muffins, cakes and more, or of course harvested for salves and other holistic remedies. 

These muffins are super easy to prepare, and they can be made in large batches, or small, and even frozen in advance if you're trying to store rhubarb in a ready-to-eat fashion. (other than frozen pies)

I make my rhubarb muffins a little different than others because they do need a bit more sweetener, additionally rhubarb is extra moist when baked , and it doesn't necessarily swap out perfectly in a typical recipe. 

These are nourishingly sweetened with local honey. If you prefer a sweeter muffin, feel free to swap out some of the honey for brown sugar, or be sure to use a sweeter fruit to compliment the rhubarbs tartness and acidity. We often pair rhubarb with apples or wild blueberries, but personally I do love raspberries! 

Simple Honey Sweetened Fruit Muffins (Dairy-Free)

Makes Approximately 18 Muffins

 

Wet Ingredients:

  • 1/2 Cup Flavorless Oil (Sunflower or Avocado Oil)
  • 1 Cup Honey (warmed/liquid)
  • 2 Eggs

Dry Ingredients:

  • 2 Cups Local Sifted Wheat Flour, or Unbleached All Purpose*
  • 1 1/2 teaspoons Baking Powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon Sea Salt

Fruit:

  • 3 Cups of Fruit Total (Use 1 or 2 cups of rhubarb and 1 cup of something sweeter)
  • 1/2 to 1 Cup Dandelion Petals , Packed Tightly 

Preheat Oven to 350 Degrees F. Prepare your muffin tin with paper cupcake liners, or liberally grease the cups to prevent sticking.

Mix together your dry ingredients in a large bowl. Stir to remove lumps. Melt your honey until liquid and easily pourable. Add your honey, oil, and eggs to the bowl, and stir to combine. (this batter will be extra thick, to help balance out the moisture from your rhubarb) 

Gently stir in your dandelions, rhubarb and other desired fruit. Fold all the fruit and petals into your batter, but if it's not perfectly combined, that's ok! Fill your muffin cups about half full, and sprinkle the tops with turbinado sugar. I like to add extra raspberries or berries on top of every one, just to make them look extra adorable. - 

Bake for 18-24 Minutes or until golden brown and no longer wet in the middle.

Allow to cool before serving with your favorite preserves and tea! 

Dandelions have a sweet , delicate aroma that reminds me a bit of honey. I add the flowers in particular to all sorts of recipes, but in general anything that calls for Zucchini, you can use dandelions! 

To harvest dandelions is easy, but its important to note, you shouldn't gather dandelions from public spaces, or areas that have been sprayed with chemicals.

- Once your dandelions have been picked, rinse them gently under cold running water. Carefully pull off the yellow petals from each flower, removing any stem or leaf. - 

 

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By Cat Morrow www.LegacyAcres.org