Makes 12 muffins
1 1/2 cups brown rice flour
3/4 cup garbanzo bean flour
1 1/2 tsp baking soda
3/4 tsp sea salt
1/2 cup sunflower oil
1 cup water
1/2 tsp apple cider vinegar
1 1/2 tsp vanilla extract
1 cup maple syrup
1 tbsp lemon juice
1 cup dandelion petals* (only the yellow, the green parts of the flower add bitterness)
Preheat the oven to 375 degrees F.
Combine the flours, baking soda, and salt in a bowl and set aside. In a large bowl, combine the oil, water, vinegar, vanilla, maple syrup, and lemon juice until thoroughly blended. Slowly add the flour mixture until no clumps are remaining. Add in the flower petals until just blended through.
Divide the batter evenly among 12 lined or oiled muffin tin cups. For a decorative touch, sprinkle some petals on the tops of the muffins (they will fluff up in the oven!). Bake until tops are golden and firm to the touch, 20 to 25 minutes. Cool out of the baking rack, and enjoy!
*Please only harvest dandelion flowers from a reliable area you are sure has not been sprayed with pesticides. Unfortunately this rules out most public spaces and roadsides, but dandelions abound in most nooks and crannies so happy hunting! And if you happen to have extra petals, they make a wonderfully bright and cheery sun tea. Simply place them in a jar filled with water and let it sit out in the hot sun for a full day to enjoy.
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