It’s Goldenrod season! It makes a lovely tea and baked goodies!
1 ½ cup flour
1 cup whole-wheat flour
4 teaspoons baking powder
1 tsp sea salt
1 cup honey
1 cup milk
½ cup sunflower oil
1 cup Goldenrod flowers
Yield: 12 muffins.
-Gather enough Goldenrod flowers to fill one cup. If you have extra flowers, place them in a container and place in the fridge. They will keep for a while. You will probably want to make more of these again!
-In a large bowl, combine regular flour, whole-wheat, baking powder, and sea salt.
-In another bowl, beat egg, honey, milk, and sunflower oil; stir into dry ingredients just until moistened.
-Gently fold in Goldenrod flowers.
-Fill greased muffin cups. Be sure the top of the muffin tin is greased.
-Bake at 350º for 17-20 minutes or until done.
-Cool in pan for 8 minutes before removing to a wire rack.
While the muffins are cooling, make a cup of Goldenrod tea to enjoy with your freshly baked muffins! Use Goldenrod leaves and blooms to make your tea and add honey if you wish.
Dry Goldenrod leaves for future use. Goldenrod flowers will turn to ‘poof’ when they are dried. To minimize this effect, dry them on a food dehydrator at 105-110°.