Peachy Muffins for breakfast (Hilltop House Bed & Breakfast)

Peachy Muffins  

(makes about 14 muffins)  

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Preheat oven to 400 degrees


1 1/2 c. white flour
3/4 c. whole wheat flour
1 1/8 c. sugar
3/4 tsp. salt
1 Tbsp. baking powder
1 tsp. cinnamon
1/2 c. butter, melted 
2 eggs
1/2 c. milk
1 tsp. vanilla
3 large ripe peaches or nectarines, peeled and cut into small chunks
brown sugar for sprinkling on top

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Peel and cut peaches and set aside (If peaches are not sweet enough, put in a bowl with a couple of Tbsps. of sugar, mix together and let set while preparing muffin batter).


Mix dry ingredients together in a large mixing bowl.  In a separate bowl, mix melted butter, milk, eggs, and vanilla.  Add to dry ingredients and mix together just until dry ingredients are moistened.  Fold peaches into batter.

Fill muffin tin with paper liners and fill cups with batter.  Sprinkle each muffin with brown sugar and press lightly with back of spoon to prevent sugar from falling off baked muffins.  Bake for 18-20 minutes or until toothpick inserted in center comes out clean.  


Serve warm.


Love is spending a summer day picking blueberries.

Greig Farm is now open for Blueberries.


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Greig Farm, Red Hook NY
8 am to 7 pm, 7 days a week

The Greig Farm has been open to the public for pick your own fruits and vegetables for more than 60 years. We have always planted varieties that feature the best flavor. Nothing compares to the flavor in the field with the heat of the harvest sun on the fruit.

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Local, farm fresh, sustainable foods here in the Hudson Valley. 



Farm fresh, grilled corn on the cob. .

Think local, fresh, sustainable!  Delicious.

Farm fresh, grilled corn on the cob. All proceeds benefit the Rhinebeck Farmers’ Market. Starts at 11am, All Day Sunday, July 31st.

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Connor Kennedy – ‘Y’all better watch out for Connor…He’s gonna be knocking around the block in a few years.’- Alexis P. Suter





Gluten-Free Blueberry Scones | Fresh from the Valley’s Table

Gluten-Free Blueberry Scones Recipe with Whole Grains

Hudson Valley Fresh from the Garden

Prepare a 9-inch round cake pan by lining it with a circle of parchment paper. Set aside.

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1 cup brown rice flour, or sorghum flour
1/2 cup millet flour
1/4 cup almond meal
1/4 cup quinoa flakes
1/4 cup rice bran
1/4 cup sugar, or substitute to taste
2 teaspoons baking powder
3/4 teaspoon sea salt
3/4 teaspoon xanthan gum
1/4 teaspoon ground nutmeg
1/4 cup organic raw coconut oil
2 large organic free-range eggs, beaten
Up to 1/3 cup almond milk, as needed
2 teaspoons bourbon vanilla extract
3/4 cup fresh blueberries, washed, patted dry


In a large mixing bowl, combine the dry ingredients by whisking till blended (brown rice flour through nutmeg).

Add the coconut oil in pieces and whisk or mix to distribute. The flour should get a bit crumbly and sandy.

Add in the eggs and beat. The dough will be thick and stiff.

Add the almond milk a little at a time and beat until you see the dough relax and become smooth and pliable. It should be slightly sticky, but not wet or thin. My dough took the full 1/3 cup liquid (and weather was humid). Use only the amount of almond milk you need to get the dough to stick together. You may need less (or more) than I did.

Add in 1/2 cup of the fresh blueberries and mix briefly.

Scoop the scone dough into the lined cake pan and using oiled or wet hands pat the dough into an even round loaf. Press the remaining blueberries into the top.

So good, serves around eight or four folks depending on your sweet tooth.

Set aside and allow to rest for about fifteen minutes.