#MEwx Warm, humid and Pumpkin Mujffins with Icing

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Good morning Augusta.

I’ve put up a new Ambient WS 5000 weather station where you can view real time readings online here.

This morning we have patchy fog and partly sunny skies with highs in the upper 70s. Winds are light and variable, becoming northwest around 10 mph this afternoon.

Tonight we’ll have partly cloudy conditions with lows in the mid 50s. Winds will be light and variable.

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

The wind is North between  1.3 MPH and 4.0 MPH.

The Relative pressure is 29.73, the Absolute pressure is 29.53 and rising with a weather graphic indicating sun and clouds.

The outdoor temperature is 64.6°F, the dew point is 61.3°F, the heat index is 64.4°F and the humidity is 89%.

Visibility is 10.0 miles / 16.1 Kilometers with mostly cloudy skies.

The current Solar Radiation reading is 242.0W/m2, the UV Index is 2  placing the average person at moderate risk, the moon phase is Waning Gibbous and the moon is 99.6% illuminated, sunrise is 5:39 AM, sunset is 7:51 PM, moonrise is 8:42 PM, Moonset is 5:58 AM and we’ll have 14 hours 10 minutes of daylight today.

We’re still in a full Sturgeon moon and the next New Moon is August 27.

 

Remember that Pumpkin stuff you shoved in the back of the freezer last November? Well, dig it out and…

 

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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