Mini Corn Muffins with Chorizo

Ingredients:

• 3 cooked Mexican chorizo ​​sausages (about 350 g)
• 1 tbsp. vegetable oil
• 0.5 cups yellow corn flour
• 1/4 cup premium flour
• 2 teaspoons of sugar
• 0.5 tsp baking powder
• 1/8 tsp baking soda
• 1/4 tsp cayenne pepper (optional)
• 1 large egg
• 3/4 cup sour milk or kefir
• 3 green onions, thinly sliced

Preparation:

1. Preheat oven to 350°F (190°C) and spray a 24-cup mini muffin pan with cooking spray.
2. Slice the chorizo ​​into 24 1/2-inch-thick slices. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the chorizo ​​and cook, stirring occasionally, until the sausage pieces are golden brown, about 3 minutes. Transfer to a paper towel-lined plate and let cool.
3. Meanwhile, in a large bowl, combine the cornflour, wheat flour, sugar, 1/2 teaspoon salt, baking powder, baking soda, and cayenne pepper. In another bowl, beat the egg with the sour milk, then add the flour mixture along with the green onions and knead into a batter. It will be runny, like pancake batter.
4. Spread the batter into the prepared muffin tin, filling each cup halfway. Place a piece of chorizo ​​in the center of each cup. Bake until golden brown and set, about 12 minutes. Let cool for 5 minutes, then remove from the tin.