What a wonderful time of year, Autumn.  Weather changes, the earth’s colors change and food changes.  For those of us who often struggle with food the season changes can be a time when healthy eating becomes a moment to moment “awareness” issue.  Pumpkins and cranberries and halloween candy – foods we haven’t seen for a few months are now everywhere!  It is all about staying aware and remembering about moderation when it comes to food.  So let us all recognize the “fall food” and do our best not to have a “food fall”!

Here is a recipe that you all may enjoy to kick off your Autumn in moderation:      Pumpkin Cranberry Muffins:  Not too sweet, these delicious pumpkin and cranberry muffins would make a great snack or brunch offering. They’re best served warm, and they also freeze well.

Prep Time: 10 minutes   Cook Time: 25 minutes  Total Time: 35 minutes Ingredients:
•2 cups all-purpose flour
•3/4 cup sugar
•1 tsp baking soda
•1/4 tsp salt
•1 tsp cinnamon
•1/2 tsp ginger
•1/4 tsp nutmeg
•1 cup pumpkin puree
•1 large egg, lightly beaten
•1/4 cup canola oil
•1 cup nonfat milk
•1 cup fresh cranberries, chopped

Preparation:  Preheat oven to 350 degrees. Coat a muffin pan with nonstick cooking spray. In a large bowl, combine flour, sugar, baking soda, salt, cinnamon, ginger and nutmeg. Combine pumpkin, beaten egg, oil and milk in a medium bowl. Make a well in dry ingredients; add pumpkin mixture and stir until just combined. Fold in chopped cranberries. Fill muffin cups and bake for 22-25 minutes. 

Makes 12 muffins:  Per Muffin: Calories 193, Calories from Fat 48, Total Fat 5.2g (sat 0.4g), Cholesterol 18mg, Sodium 171mg, Carbohydrate 32.6, Fiber 1.7g, Protein 3.6g

“The whole of life is but a moment of time. It is our duty, therefore to use it, not to misuse it.”      –      Plutarch