Tortilla Soup and Jalapeno Cornbread Muffins

Happy Friday!  Hope you all had a swell day!

I started my day out nicely by sleeping in until almost 11am.  Keenan getting in so late every night has really taken a toll on my sleep schedule.  Either way though, I love to sleep in, other than the fact that I feel as if I’ve lost most of my day after I do. 

Once we were moving, we took off to do wash a load of our work clothes at the laundromat, and I took my car in to get the tire fixed.  I’ve been car-less the last few days because of a flat, so it was really great to get that taken care of.  For free nonetheless.  Gotta love Les Schwab! 

While we waited for our laundry to finish we grabbed some Subway from down the street.

 

Notice my little buddy chillin with me?

Yes, Arlo’s wearing a shoelace as a leash.  We forgot the leash and the shoelace was in the car.  I don’t mind looking weird once in a while.

After Keenan went to work I went off on a grocery shopping expedition for the meal I was planning for this evening.  I headed to Silverdale, where our brand new Trader Joe’s was having it’s grand opening!  The crowd made it impossible to check out everything as thoroughly as I would have liked, but I’m sure it will die down by the next time I go shopping.  After swinging by Safeway to buy the rest of the ingredients that I couldn’t find or access at TJ’s, I headed home to get busy in the kitchen.

I started out with jalapeno cornbread muffins.  They were actually originally intended to be regular cornbread, but I didn’t realize until I went to prepare them that I didn’t have an 8 inch baking pan.  However, I did have a muffin pan, so I decided to make an easy switch.

Jalapeno Cornbread Muffins (adapted from Fired-Up Jalapeno Cornbread in 1000 Vegan Recipes)

Ingredients

1 cup whole wheat flour
1 cup yellow cornmeal
2t baking powder
1t salt
1 cup almond milk
3T pure maple syrup
1 cup frozen corn kernels
1/4 cup olive oil
1 fresh jalapeno, chopped
cooking spray

Directions

1. Preheat oven to 375F, lightly coat a muffin pan with cooking spray, and set aside.

2. In a large mixing bowl, mix flour, cornmeal, baking powder, and salt, and set aside.

3.  In another mixing bowl, combine the almond milk, maple syrup, corn kernels, oil and jalapenos.

4.  Add the wet ingredients to the dry ingredients, and mix well with a few quick strokes.

5.  Spoon the batter into the muffin pan, and bake for about 30 minutes, or until a toothpick comes out clean.

6.  Enjoy!!

After my muffins were out of the oven, I decided to finally take off on the run I had been dressed for since before I went grocery shopping. 

Garmin Stats:

I did four laps around the park  at a pretty steady pace, though I tried to make sure I wasn’t slacking.  By the time I was done I was exhausted, especially seeing as 3.4 is about a mile further than what I have been used to running recently.  It’s gonna be so awesome getting back into shape for this race!

When I got back, I gulped down a big glass of water and got to work on the tortilla soup.  I may or may not have devoured one of the muffins as well.  About an hour later the soup was complete and ready for me to eat.  Be sure to check back tomorrow for that recipe.  It’s a great one!

Finally my dinner was ready!

Now I just can’t wait for Keenan to get home and enjoy some as well!  This is a great Southwest-style meal that I would highly recommend.  However, it is not for the weak of tastebuds.  All the hot peppers included in this definitely give it a kick.  Totally my style. 🙂

I’m about to spend the rest of the evening hanging out with Arlo and probably cleaning the apartment.  Such fun!

Have a great night!

❤ Lindsay

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3 Comments

Filed under Recipe

3 responses to “Tortilla Soup and Jalapeno Cornbread Muffins

  1. Jalapeno cornbread muffins?? Yes, please! I’m always down to make a scrumptious cornbread recipe. 🙂

  2. Pingback: Tortilla Soup Recipe | Lindsay Loves Veggies

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