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!



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.


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.

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