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!
INGRIDIENT
DIRECTION
Step: 1
Preheat the oven to 400 degrees F (200 degrees C).
Step: 2
Line muffin tin with paper baking cups. Spray each cup with cooking spray.
Step: 3
Stir together muffin mix, egg, milk, and 1/4 cup of shredded cheese in a bowl until combined.
Step: 4
Fill muffin cups halfway with batter.
Step: 5
Add 1 to 2 tablespoons of pulled pork to each cup.
Step: 6
Top with remaining batter.
Step: 7
Use the remaining 1/4 of shredded cheese to top each muffin.
Step: 8
Bake in the preheated oven until a toothpick inserted into the batter comes out clean, about 20 minutes.
NUTRITION FACT
Per Serving: 232 calories; protein 11.5g; carbohydrates 22.7g; fat 10.2g; cholesterol 52mg; sodium 641.4mg.
The quality of the flour could make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal bread , which doesn’t always rise as well as clear bread.
To made this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.
A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then clear it off the next day.
