Delightful White Raspberry Muffins

I know I should make healthier muffins, and I sometimes do, but sometimes a good sweet muffin is the best thing ever. As you might notice from the pictures, this is another different counter top, so yes, I've moved again. Also, my sister took me to Costco and I bought about 600,000 raspberries there.

2 cups all-purpose flour
1 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 cup half-and-half cream
1/2 cup vegetable oil
1 teaspoon lemon extract (I didn't have any of this, so I think I used 1/2 almond and 1/2 vanilla)
1 cup fresh or frozen unsweetened raspberries (If you use frozen, don't thaw them first)


In a large bowl, combine the flour, sugar, baking powder and salt.














In another bowl, combine the eggs, cream, oil and extract. Stir into dry ingredients just until moistened. Fold in raspberries.












Fill 12 greased jumbo muffin cups two-thirds full, or 16 regular muffin cups. 

Or if you're like me and don't know how much one cup is by sight and add at least double the allotted amount of raspberries, 20 or so large muffins should do it. Pop a raspberry on the top for that touch of love. Bake at 400 degrees F for 22-25 minutes or until a toothpick comes out clean.






I also brought these on my first day of work, and made a good impression with them :)

Slow Cooker Pork & Black Bean Chili

4 slices of bacon cut into strips
1 lb pork, cubed (I think I used tenderloin, but the recipe called for roast)
1 onions, diced
1/2 carrot, diced
1/2 green pepper, diced
2 cloves of garlic, minced
1 tsp each of dried oregano and ground cumin
1 cans black beans, drained and rinsed
1/4 cup bottled, strained tomatoes
salt & pepper, to taste
Looks like I threw some mushrooms in too, probably because I was trying to get rid of them. But I like mushrooms, so...

Salsa:
1/4 cup chopped cherry or grape tomatoes
1/4 of a sweet yellow or orange pepper, diced
1 green onion, thinly sliced
1 tbsp lime juice

In a large skillet, cook bacon over medium heat until golden. With a slotted spoon, transfer to a paper-towel-lined plate. Discard all but 1 tbsp of the fat in the pan; brown pork in batches. Transfer bacon and pork to a slow cooker.









In the same skillet, heat oil over medium heat; cook onions, carrot, green pepper, garlic, oregano, cumin, salt & pepper until golden, about 10 minutes. Add to slow cooker. Add beans, tomatoes, and about 1-1 1/2 cups of water to slow cooker. Cover and cook on low until pork is tender, about 6-8 hours.







Salsa: In bowl, combine tomatoes, yellow pepper, onion and lime juice. Serve with chili.













This recipe I found in Canadian Living while I was waiting for the dentist, and I found it good-ish, but a little bland. I also found a recipe on the CL website for Lemon Lentil soup that was REALLY bland, so I would probably recommend against their recipes from now on.

Overall, good but I wouldn't make it again without a bunch of adjustments.