Quick Bread Recipe ★ 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
• ⅓ cup milk
• ¼ cup shredded pepperjack cheese
• 1 cup pulled pork in barbeque sauce
• ¼ cup shredded pepperjack cheese

Cooking 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.

Nutrition Facts

• calories231.8
• carbohydrateContent22.7 g
• cholesterolContent52 mg
• fatContent10.2 g
• fiberContent2 g
• proteinContent11.5 g
• saturatedFatContent3.8 g
• sodiumContent641.4 mg
• sugarContent0.5 g