We make these every year because they are so good. We pick the blossoms right from the red bud trees in our front yard. Keep in mind, I grind my own wheat (hard white)vs using store bought flour.
2 cups redbuds (yes, off the redbud trees that are now in bloom).
2 tablespoons minced fresh sage leaves ( I grow my own but Kroger carries this)
½ cup sugar (honey can also be used)
Minced zest of 1 lemon (2 to 3 teaspoons)
1 ½ cups unbleached or flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 large egg
3/4 cup milk
2 tablespoons oil
1 tablespoon lemon juice
Topping
1 tablespoon sugar
½ teaspoon ground cinnamon
Preheat oven to 375°
In bowl #1, combine redbuds, sage, sugar, zest. Let sit 30 minutes.
In bowl #2 Sift flour, powder, baking soda, salt large bowl.
In bowl #3 Combine egg, yogurt, milk, oil, lemon juice.
Pour #1 into #2 and toss.
Add #3, stirring just dry ingredients are moistened. Do not over mix.
Fill your muffin tins 3/4 full.
Combine sugar cinnamon the topping sprinkle some each muffin.
Bake for about 25 minutes.
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