Orange Cranberry Muffins

This comes from the Better Homes and Garden Cookbook.  However, I added the orange flavor to it, and the glaze option at the end.

• 1 3/4 cups flour
• 1/2 c sugar
• 2 ts baking powder
• 1/4 salt
• 1 beaten egg
• 3/4 cup milk
• 1/4 cup canola oil
• 1 cup coarsely chopped cranberries
• 1 tsp orange zest (or grated orange peel)
  

1. Grease twelve 2 1/2 inch muffin cups or line with paper baking cups; set aside. In a medium mixing bowl dry ingredients. Make a well in the center of dry mixture; set aside.
   
2. In another mixing bowl combine remaining ingredients. Add egg mixture to dry mixture. Stir till just moistened. 
3. Spoon batter into prepared muffin cups, filling each one 2/3 full. Bake in oven 400 F for 20 minutes or until golden. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm. Makes 10 to 12. 

For a sweet muffin, top with a simple glaze: 1/2 cup powdered sugar, 1/2 tsp grated orange peel, and 1 Tbsp fresh squeezed orange juice.  Mix together in a small bowl and drizzle over muffins after they have cooled for a couple of minutes.

Slow Cooker Posole

•  We bought a #10 can of hominy for cheap the other day, so Aaron started looking for a pozole recipe.  Some recipes use a "z" others use an "s".  This one used an "s".  We pretty much followed the recipe except that we didn't have any cilantro.  I also made my own enchilada sauce.  Many websites suggested serving this with shredded cabbage, tortilla chips, sliced avocado, and lime wedges.  We had everything except the avocado - but that would have been delicious!  Amy is picky and wouldn't eat it, but the boys ate it even thought it was spicy.  We cooked it for less than 6 hours and it was fine.
  
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• Slow-Cooker Posole
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• Ingredients
• 1 tablespoon canola oil
• 1 (2 pound) boneless pork loin roast, cut into 1-inch cubes
• 2 (14.5 ounce) cans enchilada sauce
• 2 (15.5 ounce) cans white hominy, drained
• 1 onion, sliced
• 1/2 cup green chilies, diced
• 4 cloves garlic, minced
• 1/2 teaspoon cayenne pepper, or to taste
• 2 teaspoons dried oregano
• 1/4 cup cilantro, chopped
• 1/2 teaspoon salt

Directions

1. Heat the canola oil in a skillet over high heat. Add the pork; cook and stir just until meat is browned on all sides, about 5 minutes.
2. Place the meat in a 4 quart slow cooker. Pour the enchilada sauce over the meat. Top with the hominy, onion, chilies, garlic, cayenne pepper, and oregano. Pour in enough water to fill the slow cooker.
3. Cover, and cook on High for 6 to 7 hours. Stir in the cilantro and salt. Cook on Low for 30 minutes more.