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It’s spring, and that means flowers.
I love love love eating them. We’re on a farm now! We’re surrounded by edible flowers, and gradually I’m learning their names and which ones we can eat.
I love them all. I love the bitterness of flowers. They’re sweet to look at, and usually sweet to taste at first, then slightly bitter (like bitter greens) or spicy. I feel so alive and happy when I’m eating flowers. It’s really cool to put something so pretty (with petals!) in your mouth.
Chamomile is among the flowers that are edible. I’m not a huge fan of chamomile tea, because it’s so mild, and I tend to like really strong, bold flavors.
But I love eating chamomile flowers because they’re more intense in flavor, more exciting!
This recipe uses a lot of dried blossoms, which are super easy to buy in bulk and make an amazing muffin. The flavor is unique and wonderful. Don’t you love eating new things, the adventure of it?
Here’s your chance. Fill this gorgeous, bodacious, cakey, healthy muffin batter with the blossoms, garnish the tops, and serve these pretty spring wonders.
- 1 cup cassava flour Otto's (see link below)
- 1/2 cup fat of choice, lard, butter, or coconut oil, melted and cooled slightly
- 1/2 cup water filtered, warm
- 1/2 cup chamomile dried, bulk (plus a bit more for garnish)
- 1/3 cup honey
- 1/4 cup collagen see link below for discount in Recipe Notes
- 3 eggs room temperature, preferred
- 1 Tablespoon vanilla extract
- 1/2 teaspoon baking soda, sifted
- 1/4 teaspoon sea salt
Preheat oven to 325 degrees Fahrenheit. Line muffins cup pan with squares of torn parchment paper, or muffin cup liners. Set aside.
Combine in blender jar: eggs, water, chamomile, fat of choice, honey, and vanilla. Blend on medium speed for 30 seconds.
In separate bowl sift together cassava flour, collagen, baking soda, and sea salt.
Add dry ingredients to blender and puree for 5-8 seconds. Scrape down sides with a rubber spatula and puree again for an additional 5-8 seconds, until dry ingredients are fully incorporated.
Fill lined muffin pan with batter. Garnish the top of the batter with 1/2-1 teaspoon whole chamomile flowers per muffin.
Bake until toothpick inserted into the center of one comes out clean, about 25 minutes.
Enjoy served with butter and honey, or cream cheese.