Mild and overcast and a great pumpkin recipe

Good Morning Augusta

This morning we have overcast with spiratic rain showers and a high around 60ºF. Winds are from the S at 10 to 15 mph. Chance of rain 60%.

Tonight we’ll have mostly cloudy conditions and a low of 56 ºF. Winds will remain from the S at 5 to 10 mph.

The readings from my weather instruments are:

Humidity is 79%, the Dew Point is 44.4ºF and the outdoor temp is 50.7ºF.

The wind direction is  West Southwest between 0.1 MPH and 0.2 MPH, with a wind chill of 50.7ºF.

The Relative pressure is 30.16, the Absolute pressure is 29.96 and falling with a weather graphic indicating rain.

The UV rating is 0 out of 16, Sunrise is 7:17 a.m. Sunset is 5:26 P.M. Moon rise is 5:02 p.m., Moon set is 5:01 p.m., and the moon phase is Waxing Gibbous being 96% illuminated.

The RAW METAR readings from Augusta’s airport are:

METAR KAUG 020953Z AUTO 16006KT 10SM BKN075 OVC090 09/07 A3036 RMK AO2 RAE01 SLP282

Visibility is 10.0 Miles / 16.1 kilometers with mostly Cloudy to 7,500 ft / 2,286 m. and overcast down to 9,000 ft / 2,743 m.

We received 0.10 inches of  rain over the past 24 hours.

Space Weather for this morning is:

Today’s Solar flux is 62, the solar wind speed is 361 Kilometers per second and the chance of a solar storm is 1%.

I think I know what to do with the innards of that pumpkin jack-o-lantern left from halloween.

PUMPKIN MUFFINS WITH ICING

Serves:  12 muffins

1 (8 oz.) can crushed pineapple packed in fruit juice, drained and liquid reserved

1 (15 oz.) can pumpkin

2 eggs or ½ cup egg substitute

2 tsp. vanilla extract

1 1/3 cup nonfat dry milk

¾ cup flour

2 tsp. pumpkin pie spice

½ tsp. baking soda

½ cup + 2 tbsp. Splenda

½ cup raisins

1 (8 oz.) package fat-free cream cheese

½ cup Cool Whip Free

2 tbsp. chopped pecans

·         Preheat oven to 350 degrees.  Spray a 12-muffin tin with butter-flavored cooking spray.  (If you use the paper cups in the tins, spray them also with the butter-flavored cooking spray.  It makes the papers easier to come off.)

·         Add enough water to reserved pineapple juice to 1/3 cup liquid.

·         In a medium bowl, combine the liquid, can of pumpkin, ½ cup egg substitute, and 1 tsp. vanilla extract. 

·         Add 1 1/3 cups dry milk,  ¾ cup flour, 2 tsp. pumpkin pie spice, ½ tsp. baking soda, and ½ cup Splenda.  Mix well to combine.  Stir in ½ cup raisins.

·         Spread mixture evenly into prepared muffin tin. 

·         Bake for 30 minutes.

·         Place muffin tin on a wire rack and allow to cool. 

·         In a small bowl, stir package of cream cheese with a spoon until soft.  Add remaining 2 tbsp. Splenda, remaining 1 tsp. vanilla extract and 1 can pineapple.  Fold in ½ cup Cool Whip.  Spread mixture evenly over cooled muffins.  Sprinkle pecans evenly over top.  

Exchanges:  1 meat, 1 fruit, ½ fat

Calories:  292; fat:  4 g; protein 16 g; carbohydrate:  48 g; fiber:  4 g; sodium:  445 mg; calcium 234 mg