The other day, we were in Niagara-on-the-Lake, and it’s certainly fruit season there. Driving by so many orchards and vineyards, we soon came upon a local farmers stand full of fresh produce. Behind the farm stand we saw rows of sunflowers standing tall. The nectarines were planted off to the left, and on the other side of the lane were the plum trees. I’ve never seen a plum tree before, and these were so full of fruit and so purple, they were beautiful. It certainly doesn’t get any fresher than seeing the crops growing as you purchase them!
The farm stand was full of beautiful fruit, flowers and vegetables. My husband especially liked the sign! Good advice in general!
The fruit inspired us to make one of our favourites, from Canadian Living Magazine
Almond Crumble Peach Muffins
- 2 1/3 cups all-purpose flour
- 1/3 cup whole wheat flour (Use all all-purpose flour if preferred)
- 1 teaspoon baking soda
- 1 pinch salt
- 1 cup brown sugar, packed
- 1 cup plain yogurt
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla
- 1 cup peach, peeled, pitted and diced
- 1/2 cup brown sugar, packed
- 1/2 cup almonds, sliced
- 1/2 teaspoon ground cinnamon
- 4 teaspoons vegetable oil
- To make the topping, stir together the brown sugar, sliced almonds and cinnamon.
- Stir in the oil until the topping clumps together.
- Set aside.
- In a large bowl, whisk together the flours, baking soda and salt.
- In a separate bowl, whisk together the brown sugar, yogurt, oil, eggs and vanilla.
- Pour over the flour mixture.
- Sprinkle with the peaches and stir to just mix.
- Spoon into greased or paper-lined muffin cups and sprinkle with the topping.
- Bake in a 350 degree F oven until the tops are firm to the touch, about 25 minutes.
They are as good as they look!