2 eggs
1 1/4 cups all-purpose flour
1 cup white sugar
1 teaspoon baking powder
1 cup unsweetened cocoa powder
2 teaspoons baking soda
1 1/2 cups milk
1/2 cup vegetable oil
1 cup buttermilk
1 teaspoon vanilla extract
1 (14 ounce) can sweetened tea
1/4 teaspoon almond extract
1 cup chopped cherry blossom
Preheat oven to 400 degrees F (200 degrees C). Grease 2 large muffin cups or liners.
In a mixing bowl, combine eggs, flour, sugar, baking powder, soda, milk and oil. Beat for a minute, and stir in the cocoa and baking soda. Mix until smooth; stir into the flour mixture just until blended. Pour batter into prepared muffin liners.
Bake in preheated oven for about 20 minutes. Remove muffins from pans, and cool on a wire rack. Cut into 18 compartments. Serve warm or warm with ice cream in glasses.