The Sol Compass

by Caitlin Hummer

Summer Terminus

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One of the endless things I love about summer is the food options it brings.  As this week brought chilly mornings and evenings with only a few warm hours a day, I decided today was the perfect opportunity to say ‘farewell’ to summer with some peach treats, and cooking with the windows open for perhaps the last time.  My resilient inner New Englander will drink smoothies year round, but these delicious peach muffins won’t settle for anything but freshly picked peaches delivered straight from the farm.  Together, the two helped me savor one last warm weather day before the boots and scarves come out again indefinitely.

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Peach Raspberry Smoothie

1 cup frozen peaches

1/4 cup frozen raspberries

1 banana

1 cup apple juice

1 cup raspberry yogurt

1 serving vanilla protein powder

Blend in your favorite blender/food processor of choice (I chose my reliable Vitamix) and enjoy!

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Peach Muffins

1 cup of sliced peaches

1 1/2 cups flour

1/2 cup yellow cornmeal

1/2 cup vanilla yogurt

1 lemon

1/3 cup sugar

3 tablespoons maple syrup

1 teaspoon almond extract

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

pinch salt

3 tablespoons egg whites

4 tablespoons butter

4 tablespoons olive oil

Bake at 400 degrees Fahrenheit

1.  In a small bowl whisk together the lemon juice, yogurt, egg whites, maple syrup, and almond extract.  After the mixture is smooth, whisk in the butter and olive oil.

2.  In a larger bowl, whisk together the sugar, flour, baking powder, baking soda, cornmeal, and salt.

3.  Using a wooden spoon, add the liquid mixture to the dry mixture until combined.  Slowly fold in the peaches until they are spread evenly throughout the batter.

4.  Pour batter into muffin tins (preferably in muffin liners) and bake approximately 25 minutes.  Let the muffins cool for five minutes in tin before transferring to a wire rack.   I hope you enjoy this last savor of summer as much as I did!

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