Spicy Cheddar Soyrizo Cornbread Muffins

• servings: 12 servings
• active time: 25 minutes
• total time: 43 minutes

Ingredients

1 lb Cacique Soyrizo

1 package of 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

¼ red bell pepper, diced (optional)

Directions

Cook ground soyrizo in a skillet over medium-high heat until browned. Allow to cool and drain excess grease.

Preheat the oven to 350°F. Grease muffin pan bottom and sides

In a medium-sized bowl, combine mix, milk, oil and egg. Stir until all the ingredients are well combined.

Add cooked chorizo, shredded cheese, one diced jalapeno, and bell pepper to the batter. Stir until well combined.

Scoop batter into each muffin cup, about ¾ full. Top with a piece of sliced jalapeño.

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