Chili-Cheese Corn Muffins Recipe

This is what I use in my recipe and it's the bomb!
5 tlbsp. corn oil
Sofrito
1 20 oz. package of Jennie-O Ground Turkey
Black Pepper
1/2 tsp. oregano
1 small pkg. Taco Bell Taco Seasoning Mix
2 boxes of Jiffy cornbread mix
2 cups of shredded cheddar/monterey jack cheese mix
2 eggs
1 small can "hot" jalapeno peppers (found in Mexican food section of supermarket)
1/2 jalapeno pepper diced very fine (optional)
1 small jar red pimientos
3/4 cup buttermilk (regular works fine too, as does sour cream)
1 can cream corn
Canola Oil or Pam Cooking Spray
1/2 medium sized onion diced small

Directions:

Add 5 tlbsp. oil to medium/hot frying pan. Add entire jar of sofrito and sauté on low/slightly medium flame for approx. 20 mins., stirring every now and then. Add turkey, ground black pepper, oregano and mix well. Cook until meat is completely done. Remove from stove pilot and add taco seasoning mix. Mix well and allow to cool.

For the muffins, I sauté my onions in a little oil until soft. In a large mixing bowl, I put everything in all at once (cornbread mix, sautéed onions, cheese, eggs, jalapeno peppers (both kinds)), pimientos, buttermilk and cream corn; mix very well.

Assembling Your Muffins:

Spray muffin cups well with cooking spray. Spoon in 1/4 the size of each muffin tin with batter. Add enough meat to leave you at least 1/4 the size on top to add batter to seal it in. (You don't want your muffin tins to overflow.) When filled in, tap your muffin tins a few times on a hard surface to remove any air bubbles. Bake at 350 1/ for 40 mins. As you saw from the size of the muffins you received, I have the larger tins. If you have the smaller ones, you wouldn't bake it as long. Just check it periodically, but keep the same temperature.

1/ Even though the Jiffy box indicates 400 degrees, I find that it's best to cook it slower because of all the ingredients involved. Don't want it to burn, much less the outside cook too fast and the inside be mushy.