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MARTIN HEALTH SYSTEM
YOUR HEALTH
Welcome, new physicians
ANESTHESIOLOGY
Lisa Bethea, MD
Joseph Janke, DO
Sefi C. Khamo, MD
Kelly Rospigliosi, MD
Michael Sindoni, MD
CARDIOLOGY
Sattar Gojraty, MD
ENDOCRINOLOGY
Monica Munoz, DO
FAMILY MEDICINE
Ani Nasta, MD
INTERNAL MEDICINE
M. Ameen Ashraf, MD
Laura Beringer, MD
Michael D. Bobb, DO
Ajita Kundaikar, MD
Alan M. Turner, DO
INTERNAL MEDICINE/
HOSPITALIST
Alejandro Biglione, MD
INTERVENTIONAL
CARDIOLOGY
Steven A. Malosky, MD
INTERVENTIONAL
RADIOLOGY
F. Nicholas Garcia, MD
NEUROLOGY
Robert E. Malka, MD
OB-GYN
Samantha Rawlins, MD
ORTHOPEDIC
SURGERY
Anthony Cerminara, MD
OTOLARYNGOLOGY
Lon Barrow, MD
PULMONARY
MEDICINE
Mariam Abboud, MD
VASCULAR SURGERY
Kevin T. Claudeanos, MD
Richard R. Teed, MD
PUMPKIN-ORANGE MUFFINS
INGREDIENTS
Canola oil spray
1 egg
½ cup skim milk
½ cup canned pumpkin
¼ cup canola oil
1 teaspoon dried grated
orange zest
1½ cups unbleached flour
¼ cup sugar
1 teaspoon baking powder
1 teaspoon cinnamon
¾ teaspoon nutmeg
¼ teaspoon salt
DIRECTIONS
• Preheat oven to 375 degrees.
Spray muffin tin lightly with
spray oil.
• In a medium bowl, beat egg,
milk, pumpkin, oil and grated
orange zest, mixing well.
• In a separate bowl, mix
together dry ingredients.
Mix into pumpkin mixture.
• Spoon batter into greased
muffin tin, filling each ½ to
2
/
3
full, and bake until pick
inserted in middle of muffin
comes out clean, about 20 to
25 minutes.
• Remove from oven and set on
wire rack to cool, about 5 to
10 minutes. Remove muffins
and allow to cool completely
on rack.
• Serve immediately or store
in plastic bag or other sealed
container, but do not refriger-
ate. (If making more than one
batch, extras can be frozen.)
NUTRITION INFORMATION
Makes 9 muffins. Amount per
serving: 191 calories, 7g fat,
<1g saturated fat, 29g carbohy-
drates, 4g protein, 1g dietary
fiber, 134mg sodium.
Source: American Institute for Cancer Research
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to
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and click on “Physicians.”
