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Pulled Pork-Stuffed Cornbread Muffins

by Alix Traeger

Ingredients

for 6 servings

  • ¾ cup
    milk (180 mL)
  • ½ cup
    unsalted butter, 1 stick, melted (115 g)
  • 2 tablespoons
    honey
  • 2 large eggs
  • 1 cup
    all-purpose flour (125 g)
  • 1 cup
    yellow cornmeal (150 g)
  • ¼ cup
    sugar (50 g)
  • 1 tablespoon
    baking powder
  • 1 teaspoon
    salt
  • nonstick cooking spray, for greasing
  • 6 tablespoons
    pulled pork
  • 6 tablespoons
    cheddar cheese
  • barbecue sauce, for serving
  • coleslaw, for serving
    Calories 476
    Fat 26g
    Carbs 49g
    Fiber 2g
    Sugar 16g
    Protein 11g

Estimated values based on one serving size.

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Preparation

  1. Preheat the oven to 350°F (180°C).
  2. In a medium bowl, whisk together the milk, butter, honey, and eggs until combined.
  3. In a separate large bowl, mix the flour, cornmeal, sugar, baking powder, and salt until combined.
  4. Pour the wet ingredients into the dry ingredients and mix until smooth.
  5. Grease a 6-cup muffin tin with nonstick spray. Using an ice cream scoop or measuring cup, spoon about ¼ cup (70 g) of batter into each cup.
  6. Spoon about 1 tablespoon of pulled pork in the center of the batter.
  7. Top the pork with another ¼ cup (70 g) of batter to cover, using a spoon to spread the batter over the pork if necessary.
  8. Sprinkle about 1 tablespoon of cheddar cheese over each muffin.
  9. Bake for 25 minutes, or until the tops of the muffins spring back when touched.
  10. Remove the muffins from the tin and top with barbecue sauce and coleslaw.
  11. Enjoy!
 

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