BBQ Pork-Stuffed Corn Muffins |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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 |
1/3 cup milk |
1/4 cup shredded pepperjack cheese |
1 cup pulled pork in barbeque sauce |
1/4 cup shredded pepperjack cheese |
Directions:
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, egg, milk, and 1/4 cup of shredded cheese in a bowl until combined.
4. Fill muffin cups halfway with batter.
5. Add 1 to 2 tablespoons of pulled pork to each cup.
6. Top with remaining batter.
7. Use the remaining 1/4 of shredded cheese to top each muffin.
8. Bake in the preheated oven until a toothpick inserted into the batter comes out clean, about 20 minutes.
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