We are doing our experimentations today with “soyrizo“. The chili is cooking on the stove right now, but the cornbread muffins are done…and they are TASTY! We decided not to add the soyrizo to the muffins, so we just did jalepeno and sharp cheddar cheese. Here is what we did…
Ingredients:
1 box Jiffy Corn Muffin Mix
- The Jiffy mix requires 1/3 cup milk and 1 egg; we added an additional 1 tablespoon of milk to make up for the ingredients we added to the batter
2 tablespoons minced pickled jalapeño (they come sliced and in a jar)
1/2 cup shredded sharp cheddar cheese
Pinch salt
1/4 teaspoon chili powder, to sprinkle on top of muffins
Directions:
1. Combine all ingredients except chili powder in a bowl. Whisk until well blended.
2. Pour into greased muffin tin and sprinkle chili powder on top.
3. Bake at 400ºF for 15-20 minutes, until golden brown.
We just sampled these muffins by spreading a little butter on them (WOW!) The plan for later is to serve them alongside the Soyrizo & Veggie Chili we’re working on.
Stay tuned… 
