BBQ Pork-Stuffed Corn Muffins

Description

This new American classic-part Chinese pork bun, part corn dog-looked good, tasted great, and felt oh-so-right in my hand. Not only did the warm muffin feel good, but also I was eating cornbread with barbecue pork and my fingers were absolutely spotless!

Ingredients

  • cooking spray
  • 1 (8.5 ounce) package dry corn muffin mix (such as Jiffy®)
  • 1 egg
  • ⅓ cup milk
  • ¼ cup shredded pepperjack cheese
  • 1 cup pulled pork in barbeque sauce
  • ¼ cup shredded pepperjack cheese

Instructions

  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. Line muffin tin with paper baking cups. Spray each cup with cooking spray.
  3. Stir together muffin mix
  4. egg
  5. milk
  6. and 1/4 cup of shredded cheese in a bowl until combined.
  7. Fill muffin cups halfway with batter.
  8. Add 1 to 2 tablespoons of pulled pork to each cup.
  9. Top with remaining batter.
  10. Use the remaining 1/4 of shredded cheese to top each muffin.
  11. Bake in the preheated oven until a toothpick inserted into the batter comes out clean
  12. about 20 minutes.

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Servings: 8

Leave a Comment