1. Preheat oven to 400F and Well grease a 12 1 3/4 inch muffin tin. set aside
2. Prepare cornbread as per package mix and spoon into muffin cups. You have an option to include the mustard and thyme into the mixing bowl or I prefer to give a small squeeze into each muffin cup and a sprinkle of the thyme. Mix with a fork inside the cup. Ensure you only fill the cup up to 3/4 full. Bake for 8-9 minutes or until golden. Cool in the muffin cups for 5 minutes. Remove from the tin and cool completely.
3. Meanwhile, stir together the relish and jalapeno in a small mixing bowl. Lots of receipe in big oven for cranberry-orange relish but its basically 2 cups fresh or frozen cranberries, 1 large orange, 1 cup of sugar and 1 cup of chopped pecans in a food processor. Mix until chunky or smooth.
4. Just before serving, split the muffins in half. Top each muffin bottom with the cranberry mixture and some of the packaged Turkey. Top with the other half of the muffin.
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