How To Make Pulled Pork-Stuffed Cornbread Muffins
The crumbly texture and the distinctly sweet buttery taste of cornbread muffins are now added with pulled pork stuffed inside – perfect for brunch or snacks
Serves:
Ingredients
- ¾cupmilk
- ½cupunsalted butter,(1 stick), melted
- 2tbsphoney
- 2eggs,large
- 1cupall-purpose flour
- 1cupyellow cornmeal
- ¼cupsugar
- 1tbspbaking powder
- 1tspsalt
- nonstick cooking spray,for greasing
- 6tbsppulled pork
- 6tbspcheddar cheese
- 1cupbarbecue sauce,for serving
- 1½cupscoleslaw,for serving
Instructions
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Preheat the oven to 350 degrees F.
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In a medium bowl, whisk together the milk, butter, honey, and eggs until combined.
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In a separate large bowl, mix the flour, cornmeal, sugar, baking powder, and salt until combined.
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Pour the wet ingredients into the dry ingredients and mix until smooth.
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Grease a 6-cup muffin tin with nonstick spray. Using an ice cream scoop or measuring cup, spoon about ¼ cup of batter into each cup.
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Spoon about 1 tablespoon of pulled pork in the center of the batter.
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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.
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Sprinkle about 1 tablespoon of cheddar cheese over each muffin.
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Bake for 25 minutes, or until the tops of the muffins spring back when touched.
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Remove the muffins from the tin and top with barbecue sauce and coleslaw.
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Enjoy!
Nutrition
- Calories: 662.89kcal
- Fat: 32.30g
- Saturated Fat: 15.12g
- Trans Fat: 0.82g
- Monounsaturated Fat: 9.63g
- Polyunsaturated Fat: 4.90g
- Carbohydrates: 80.37g
- Fiber: 2.94g
- Sugar: 37.86g
- Protein: 13.16g
- Cholesterol: 119.91mg
- Sodium: 911.17mg
- Calcium: 355.93mg
- Potassium: 341.83mg
- Iron: 3.17mg
- Vitamin A: 228.36µg
- Vitamin C: 7.34mg
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