#MEwx Sun, cold temps and Pumpkin Muffins with Icing

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Good morning Augusta.

If you want to se weather readings from my personal weather station in real-time click here.

This morning we have mostly sunny skies with highs in the mid 40s. Winds are light and variable.

Tonight we'll have mostly clear conditions with lows in the mid 20s. Winds will be light and variable.

The wind direction is West Northwest between 0.1 MPH and 0.4 MPH.

The Relative pressure is 30.25, the Absolute pressure is 30.05 and steady with a weather graphic indicating sun and a few clouds.

We didn't receive any measurable rain here over the past 24 hours.

our outdoor temperature is 26.8°F, the humidity is  94%, the dew point is 25.3°F and our wind chill is 26.8°F. 

Visibility is 10.0 miles / 16.1 kilometers with a cloud or two and clear skies.

The UV rating is 1 out of 16, the moon is 0.5% illuminated, the moon phase is waxing crescent, sunrise is 7:21 am↑ 112° Southeast, Sunset is 5:22 pm↑ 248° West, Moonrise is 8:11 am↑ 115° Southeast, Moonset is 6:00 pm↑ 242° Southwest and we'll have 10 hours 1

Minutes of daylight today.

 

Don't use all of the pumpkin for that pie, make some of these too.

 

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

 

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