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| BBQ Pork-Stuffed Corn Muffins |
"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
Instructions :
| Prep : 10M | Cook : 8M | Ready in : 30M |
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- Preheat the oven to 400 degrees F (200 degrees C).
- Line muffin tin with paper baking cups. Spray each cup with cooking spray.
- Stir together muffin mix, egg, milk, and 1/4 cup of shredded cheese in a bowl until combined.
- Fill muffin cups halfway with batter.
- Add 1 to 2 tablespoons of pulled pork to each cup.
- Top with remaining batter.
- Use the remaining 1/4 of shredded cheese to top each muffin.
- Bake in the preheated oven until a toothpick inserted into the batter comes out clean, about 20 minutes.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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