By Teri Cayton
The Parsons Advocate
Have you ever noticed that all the devices and equipment we have to look for intelligent life is pointed AWAY from Earth? I think as a race we are regressing not progressing. It might seem we are on our way to Mars or back to the moon but here on our blue pearl, we are totally failing. Momma Said, “Don’t throw away what you have for something that might not be obtainable.”
We need to be working on the problems right outside our own front doors before we go gallivanting around the universe. I know it has been a goal for a very long time but why are we just discarding what we have for what we don’t have? If all the money and resources were focused on our problems at hand instead of shooting it out in space, maybe we can solve some very important problems right here.
Like maybe unlocking the cause of cancer, which I am sure is secured away in a drawer somewhere already, or try to cure so many more diseases that we are plagued with. All that money and resource just shot into space with the off chance that we could be invaded with something far worse than what we have. Momma Said, “Sometimes it is better to leave well enough alone.”
We need to figure out terra firma before we go into the unknown. We have enough places on Earth that have not been explored yet that we can put some of that $$$$CASH$$$$ toward. We are a planet that is covered with more water than land mass and we know next to nothing about it. Explore here and find ways to better our lives before we ruin all of it.
Healthy Pumpkin Muffins
Ingredients
- ▢3 cups all-purpose flour
- ▢½ cup packed brown sugar
- ▢3 tsp. baking powder
- ▢½ tsp. baking soda
- ▢1 tsp. salt
- ▢3 tsp. ground cinnamon
- ▢¼ tsp. ground nutmeg
- ▢¼ tsp. ground ginger
- ▢15 oz. can pure pumpkin puree
- ▢2 large eggs
- ▢¾ cup nonfat greek yogurt
- ▢¼ cup olive oil
- ▢½ cup milk
- ▢Pumpkin seeds, optional
Instructions
- In a mixing bowl combine the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Stir together and set aside.
- In a larger mixing bowl combine the pumpkin, eggs, greek yogurt, olive oil, and milk. Stir to combine.
- Gradually mix the dry ingredients into the wet ingredients, mixing just until combined. The batter will be very thick.
- Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF / 220ºC.
- For bakery style muffins, line a 12 count muffin pan with 6 muffins liners, meaning you’ll only fill every other muffin well with batter. I recommend spraying the liners with non-stick cooking spray because this batter does tend to stick to the liners. Fill the liners with 6-8 heaping tablespoons of batter. Sprinkle pumpkin seeds over the muffins if desired. Place one pan in the center of the oven and bake for 7 minutes at 425ºF / 220ºC, then keep the muffins in the oven, turn the temperature down to 350ºF / 180ºC and bake for 13-16 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan. Repeat with the remaining batter, bumping the temperature back up to 425ºF / 220ºC.