Dandelion, Banana and Walnut Muffins

19/04/2020

Light, airy and full of flavour cupcakes but with a bit more of a wild side from freshly picked dandelion petals. Their gentle aroma blends in perfectly with the banana moisture and the smooth, buttery walnuts. The perfect treat for the weekend, you will definitely fall in love with them.

Makes: 6

Prepare: 20 minutes, plus cooling

Cook: 25-30 minutes

Ingredients:

  • 1 small ripe banana
  • 80g unsalted butter, softened
  • 2 large eggs, beaten
  • 110g self raising flour
  • 60g light brown soft sugar, plus extra to sprinkle
  • 2 tbsp chopped walnuts
  • 2-3 tbsp Greek yogurt
  • 2 tbsp fresh dandelion flower petals, washed and dried
  • ¼ tsp bicarbonate of soda
  • ½ tsp baking powder
  • pinch of salt

1. Preheat the oven to 180°C, gas mark 4. Line a 6-hole muffin tin with paper cases. In a large bowl, beat the butter with the sugar until pale and fluffy. Beat in the eggs, a little at a time.

2. Sift in the flour, bicarbonate of soda and baking powder with a small pinch of salt; and mix together. Gently fold the smashed banana, walnuts and last the dandelion petals.

3. Spoon into the muffin cases, top with the remaining walnuts and bake for 20-25 minutes until risen and a skewer inserted into the middle comes out clean. Cool in the tin for 5 minutes then transfer to a rack to cool completely. Sprinkle over with the remaining sugar.

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