A soaked muffin using whole wheat pastry flour and oatmeal, lightly sweetened with honey, is speckled with dandelion petals. It’s a lovely muffin, just perfect for serving with a springy soup (Asparagus Egg Drop Soup would be a good choice). (Read about soaking grains here)
I think it’s so lovely having the beautiful tints of yellow from the flowers in the muffins. In fact, I was very proud of these muffins as I was showing them to my older sister. She really liked them, then asked what nutritional benefit the petals had. “Ummm….I don’t know!” Most articles on dandelions concentrate on the greens, so I still don’t have a full answer for her (This article is an excellent resource for some basic information on dandelions) But what I do know is this, traditionally dandelion greens, petals, and roots have all been used! This article had a helpful tidbit of info on the flowers.
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Quick note: For those of you with questions about the “A Nourished Start