It’s been a very strange past couple of days in Athens. One day it’s 68 degrees outside, and the next day we’re having a freezing warning. Georgia weather is already pretty variable, but this is crazy!
I wanted a little more consistency to my days, so I decided to bake a big batch of breakfast muffins with the Jiffy corn muffin mix I had chilling in my pantry and eat one for breakfast every day. But they were so good that my brother and I ate them all in a few hours :/. I have pretty bad self-control.
I used the Jiffy mix because I prefer as much convenience as possible when making breakfast muffins. I want something quick and easy, and even though the mix is a tad sweet for my taste, the time and mess saved was worth it! Anyway, here’s the recipe!
Chorizo and Green Chile Corn Muffins
Makes 6-8, depending on size of muffins
1 can of green chiles, drained (4.5 oz)
3 oz chorizo
1 box Jiffy corn muffin mix
1/3 cup milk (I used skim)
1 tbsp cumin
Dash of cayenne pepper
Shredded cheese (optional)
1. Preheat oven to 400 degrees Fahrenheit.
2. Heat frying pan over medium heat and spray with oil. Cut the 3 oz chorizo into small cubes (or whatever shape you want really) and cook the chorizo for 4-5 minutes, or until browned. Drain on paper towels and proceed to step 3.
3. Follow Jiffy instructions, mixing the mix, eggs, and milk in a large bowl.
4. Add the green chiles, cumin, cayenne pepper, and chorizo.
5. Grease a muffin pan and spoon batter into cups about 2/3 the way up the cup. Let sit for 3-4 minutes so that the tops will rise better.
6. After 3-4 minutes of the batter sitting, place the muffin tin in over and cook 20-25 minutes, or until a toothpick inserted through a muffin comes out clean.
(optional) If you want a nice cheesy crust, sprinkle cheese on the tops of the muffins about 18 minutes in.