Lavender Dandelion Muffins

Learn.eartheasy.com via Shannon Cowan

Yield: about 10 muffins
As ubiquitous as dandelions are, their flowers do not have a long season. Vibrant green grass carpeted with bright yellow flowers so sunny that they boast a golden halo are an iconic spring landscape here in New England. It’s an image that can’t help but inspire a daydream of children happily racing about, picking flowers to make a dandelion chain, and laughing as they collapse to the ground, filled with pure joy at being finally sprung from the house after a long winter. It doesn’t matter that the flowers quickly wilt — the joy and laughter of spring remain long after the blossoms have passed.
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• 2¼ cups flour 
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• ½ cup (1 stick) butter, melted
• 2 eggs, lightly beaten
• ¾ cup milk
• ½–¾ cup honey (depending on how sweet you like your muffins)
• 1 teaspoon vanilla extract
• 2 cups loosely packed dandelion flower petals (base and green leaves removed)
• 2 tablespoons culinary lavender (USE CODE: AKLRECIPE for 5% off)
• ½ cup chopped nuts (optional)

1. Preheat the oven to 400°F (200°C). Generously grease 10 cups in a muffin pan.
2. Combine the flour, baking powder, baking soda, cinnamon, and salt in a large bowl and mix well.
3. Combine the butter, eggs, milk, honey, and vanilla in a separate bowl and whisk together. Add to the dry ingredients and mix until just combined. Add the dandelion petals, lavender flowers, and nuts, if using, and stir until just combined.
4. Fill the prepared muffin cups to the top with batter. Bake for 14 to 17 minutes, or until a toothpick inserted into the center comes out clean.

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