Got Bud?

We don’t have a lot of redbud here, but you sure can’t miss the few that we do have. Next to the flowering quince,(Chaenomeles speciosa, which is edible too), it’s the most spectacular thing in bloom right now.


Here in the west, we are blessed with the native species (Cercis occidentalis), while folks in the east get its fraternal twin C. canadensis. The beautiful deep pink color of the redbud flower comes from the presence of large amounts of anthocyanins, which are known to be beneficial antioxidants in humans. Green developing seeds contain proanthocyanides, and high concentrations of the fatty acids linoleic and alpha-linolenic acid, (There is evidence that α-linolenic acid is related to a lower risk of cardiovascular disease and certain types of epilepsy.)

And luckily, they’re yummy to boot.

Here’s a recipe for redbud-herb muffins for next Sundays brunch.

Redbud-Herb Muffins

2 cups redbuds
2 tablespoons minced fresh sage or rosemary leaves
½ cup sugar or sweetener of your choice.
Minced zest of 1 lemon
1 ½ cups unbleached or all-purpose
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, herb, 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 25 minutes, or until tops spring back when lightly touched.
Remove form muffin pan and cool on a wire rack.