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| BBQ Pork-Stuffed Corn Muffins |
"This new American traditional-component Chinese red meat bun, part corn canine-regarded precise, tasted extraordinary, and felt oh-so-right in my hand. Not handiest did the nice and cozy muffin feel appropriate, but also I was consuming cornbread with barbecue red meat and my palms were honestly spotless!"
Ingredients :
- cooking spray
- 1 (8.5 ounce) package deal dry corn muffin blend (such as Jiffy®)
- 1 egg
- 1/3 cup milk
- 1/four cup shredded pepperjack cheese
- 1 cup pulled red meat in fish fry sauce
- 1/four cup shredded pepperjack cheese
Instructions :
| Prep : 10M | Cook : 8M | Ready in : 30M |
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- Preheat the oven to 400 stages F (200 degrees C).
- Line muffin tin with paper baking cups. Spray every cup with cooking spray.
- Stir together muffin blend, egg, milk, and 1/4 cup of shredded cheese in a bowl till combined.
- Fill muffin cups halfway with batter.
- Add 1 to two tablespoons of pulled pork to every cup.
- Top with last batter.
- Use the remaining 1/four of shredded cheese to pinnacle each muffin.
- Bake within the preheated oven till a toothpick inserted into the batter comes out smooth, approximately 20 minutes.
Notes :
- Reynolds® Aluminum foil may be used to hold food moist, cook dinner it calmly, and make easy-up less difficult.
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