Post by farmschooler on Mar 3, 2007 13:19:09 GMT -5
Redbud-Sage Muffins - These are SO good! Keep in mind, I grind my own wheat (hard red)....vs using store bought flour. We will be making them again tomorrow! Cant wait for the seed pods to come on the trees as I have a recip for those as well: Oriental Chicken Salad, calls for snow pea pods.
2 cups redbuds (yes, off the redbud trees that will be in bloom later this month. Make sure you only harvest them off of trees that are not exposed to ANY threat of chemical landscaping poisons...we live on a very primative 15 acres and my redbud trees are in the center of a dense woods)
2 tablespoons minced fresh sage leaves
½ cup sugar (I used honey)
Minced zest of 1 lemon (2 to 3 teaspoons)
1 ½ cups unbleached or all-purpose flour (I used freshly milled hard red wheat; will use the same nextime, but will sift 1/2 of bran out)
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 large egg (1 T of cornstarch will work if your out of eggs)
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 (totally not needed if your using whole wheat flour).
Bake for 25 minutes, or until tops spring back when lightly touched.
Remove form muffin pan and cool on a wire rack.
2 cups redbuds (yes, off the redbud trees that will be in bloom later this month. Make sure you only harvest them off of trees that are not exposed to ANY threat of chemical landscaping poisons...we live on a very primative 15 acres and my redbud trees are in the center of a dense woods)
2 tablespoons minced fresh sage leaves
½ cup sugar (I used honey)
Minced zest of 1 lemon (2 to 3 teaspoons)
1 ½ cups unbleached or all-purpose flour (I used freshly milled hard red wheat; will use the same nextime, but will sift 1/2 of bran out)
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 large egg (1 T of cornstarch will work if your out of eggs)
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 (totally not needed if your using whole wheat flour).
Bake for 25 minutes, or until tops spring back when lightly touched.
Remove form muffin pan and cool on a wire rack.