dandelion quick bread

Go out and harvest a couple cups worth of dandelion heads.  Pull the petals away from the green stuff.  Wash (if necessary) and strain and let them dry a bit.  Then make this recipe from here.

(Note: I tried it and it was a total mess, wouldn't bake through at all.  I may have halved the flour accidentally, and my oven may not be working. It will be worth trying again next year.)

2 cups unbleached flour
2 tsp baking powder
1/2 tsp salt
1 cup dandelion petals (or more)
1/4 cup canola oil
4 tbsp honey (or less)
1 egg
scant 1 1/2 cups milk (and/or yogurt)

Combine dry ingredients in large bowl, including petals, and mix. Make sure to separate clumps of petals. In separate bowl mix together milk, honey, oil, and beat in egg. Add liquid ingredients to dry and stir. Batter should be fairly wet and lumpy. Pour into buttered bread tin or muffin tin. Bake at 400 degrees. A dozen muffins will take 20-25 minutes. Bread will take 25-30 or more minutes. At 25 minutes, check doneness of bread with a toothpick. If still too moist inside, lower oven temperature and continue to bake, checking every five minutes.