Spicy Cheddar Chorizo Cornbread Muffins
PREP
25 minutes
TOTAL TIME
43 minutes
SERVINGS
12-14 muffins
1 lb.
ground chorizo
1 package
Krusteaz Honey Cornbread Muffin Mix
2/3 cup
milk
1/3 cup
vegetable oil
1
large egg
1 cup
shredded sharp cheddar cheese
2 medium
jalapeños (optional), one diced, one sliced
1/2
red bell pepper, diced (optional)
STEP 1
Cook ground chorizo in a skillet over medium-high heat until browned. Allow to cool and drain excess grease.
STEP 2
Preheat the oven to 350⁰F.
STEP 3
Grease muffin pan bottom and sides.
STEP 4
In a medium-sized bowl, combine mix, milk, oil and egg. Stir until all the ingredients are well combined.
STEP 5
Add cooked chorizo, shredded cheese, one diced jalapeño, and bell pepper to the batter. Stir until well combined.
STEP 6
Scoop batter into each muffin cup, about 3/4 full. Top with a piece of sliced jalapeños.
STEP 7
Bake 18-20 minutes. Use a toothpick to check the center of the muffin. Serve warm and store extras in the refrigerator in an airtight container.
