BBQ Pork-Stuffed Corn Muffins recipe

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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

Nutrition Info

231.8 calories
carbohydrate: 22.7 g
cholesterol: 52 mg
fat: 10.2 g
fiber: 2 g
protein: 11.5 g
saturatedFat: 3.8 g
servingSize: -
sodium: 641.4 mg
sugar: 0.5 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 muffins

Recipe Note

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!

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