It’s chili weather here (click here for an awesome recipe) today so a cornmeal muffin stuffed with jalapenos seems like the perfect pairing. I quickly got busy this afternoon in the kitchen creating a recipe that well-suited my taste buds which inevitably got me to thinking. Being in the kitchen does that for me. It’s my quiet, prayer, “me” time–call it what you want but cooking and baking gives me the opportunity to quiet my mind and think about what is going on. Does that happen for you as well?

Jalapeno Cornmeal Muffins - Fork & Beans (Gluten, egg, and dairy-free)

I’ve been thinking about how I have been treating my body as of late. Big changes have happened for me ever since I got a nasty virus in Colorado and spent the majority of my time in the bathroom. I’m not drinking wine every night like I used to which strangely makes me not eat as much as I was. I’m making dinner at home every night now and I make a nice salad with every meal. I care about where my food comes from. I’m studying up more on where I buy my food and I’m relying more on foods to heal my body. I’m not eating processed food (even potato chips–and you guys now how much I love my chips! I don’t really want them, really). I’m drinking less coffee but not by choice, it’s just something that is happening on its own. I’m also moving more. I switched gyms (thank God!) and I try to walk everyday and get back into my weight lifting routine because I spend so much time behind a computer.

Jalapeno Cornmeal Muffins - Fork & Beans (Gluten, egg, and dairy-free)

I feel great, I really. I feel back in tune with my body–I have been so out of touch this entire past year and I feel more calm in my soul. It’s funny how much good a disgusting week of barfing from both ends can detox your body (though I do NOT recommend that to anyone in order to find change in life–ha).

The change really came from witnessing people in my life living simply, beautifully, and mindfully–not punishing myself for not being who I wanted to be. I got inspired! It reminded me of who I was becoming when I first started Fork & Beans but lost track of in the midst of difficult changes that were happening. It feels so good to be connected back to my self. Now I’m celebrating with a batch of homemade Jalapeno Cornbread Muffins! These muffins are exactly as I love cornbread–a little more on the dry side, making it perfect for slathering in non-dairy butter and raw honey. If you are vegan, give agave a try.

Jalapeno Cornmeal Muffins - Fork & Beans (Gluten, egg, and dairy-free)

What are you trying to change in your life? Remember to be gentle on your self and surround yourself with love while making those changes!

Jalapeno Cornbread Muffins
Yields 10
Gluten, egg, and dairy-free
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  1. 1 c. cornmeal (GMO-free, organic)
  2. 1 c. gluten-free flour blend (see link in post)
  3. 1/4 c. granulated sugar
  4. 1 Tbsp. baking powder
  5. 1 tsp. dried rosemary
  6. 1/2 tsp. dried thyme
  7. 1/2 tsp. salt
  1. 1 c. non-dairy milk
  2. 1/4 c. vegetable oil
  3. 1/4 c. chopped jalapenos, from the jar
  4. 3 tsp. EnerG egg replacer + 5 Tbsp. water
  1. Preheat oven to 350 degrees. Lightly grease a muffin pan.
  2. In a large bowl, whisk together the dry ingredients. Make a well in the center and pour the wet ingredients together. Stir with a wooden spoon until completely combined.
  3. Pour batter into the muffin pan (these yield 10 muffins total).
  4. Bake for 15 minutes or until a toothpick comes out clean when inserted into the middle of a muffin.
  5. Serve with non-dairy butter, raw honey, agave, or whatever floats your boat.
Fork and Beans
For the gluten-free flour blend, I used this one:

Gluten-Free Flours

If you have any questions of substituting flours please see this post.