Kudos again to Ruthie for the idea! I should clarify that I've been using the smaller tvp pieces not the chunks that Ruthie describes but things still work very well. I tried making these two ways.
For the first batch, I put a layer of cornbread mix in the bottom of the muffin pan, followed by a layer of the TVP sausage and ending with a layer of cornbread mix. These started out heaped slightly higher than the muffin tin. I baked them about 20 minutes, checking with a toothpick to make sure the cornbread was done. They were delicious!
The second batch was exactly the same except without the top layer of cornbread. It still required about 20 minutes to bake and the TVP sausage was delightfully crunchy. The only flaw is it was a little messy. Next time I'll press the crumbles into the batter to anchor them better.
The leftovers became today's lunches so you know they were a hit. If you follow The Vegan Lunchbox , you know that Jennifer said just yesterday, that anything in pie dough is a hit. I'd like to take that observation one step further and say, anything in almost any dough is a hit around here.