Easy Mexican Sausage Cornbread Muffins

Ann Dunaway Teh & Lesley Baradel

Easy Mexican Sausage Cornbread Muffins

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Prep Time 10 mins
Cook Time 10 mins
Total Time 45 mins
Course Breads
Servings 12 servings
Calories 172 kcal


  • 1 lb chicken chorizo sausage
  • 1 package cornbread muffin mix
  • 1 large egg
  • 1/3 cup low fat milk
  • 1/2 cup shredded Mexican cheese blend


  • Preheat oven to 375 degrees F.
  • Cut casing off chicken chorizo sausage and place in a skillet on medium heat. As sausage is cooking, use spatula chop sausage into crumbles. Set aside.
  • Prepare muffin batter following the directions on the package using the egg and milk.
  • Fold chorizo and cheese into the batter.
  • Using a nonstick cooking spray, grease 24 mini-muffin cups.
  • Fill muffin cups to the top by dividing the batter evenly in each cup.
  • Back for 15-20 minutes or until muffins are cooked through and are golden brown.



Calories: 172kcalCarbohydrates: 16gProtein: 8gFat: 8gSaturated Fat: 3gCholesterol: 53mgSodium: 429mgSugar: 4g
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Ann Dunaway Teh & Lesley Baradel

We (Lesley and Ann) first met years ago while training for Ironman Wisconsin. Our paths crossed again at Georgia State University while studying to become registered dietitian nutritionists. Over the years, our paths kept crossing and we soon discovered that we shared a love for menu planning. This blossomed into My Menu Pal where we help the food industry up their nutrition game to become their customer's nutrition hero.
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