Rating: 4 stars 4.1
36 Ratings
  • 5 star values: 19
  • 4 star values: 7
  • 3 star values: 8
  • 2 star values: 0
  • 1 star values: 2

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!

Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
8
Yield:
8 muffins
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C).

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  • Line muffin tin with paper baking cups. Spray each cup with cooking spray.

  • Stir together muffin mix, egg, milk, and 1/4 cup of shredded cheese in a bowl until combined.

  • Fill muffin cups halfway with batter.

  • Add 1 to 2 tablespoons of pulled pork to each cup.

  • Top with remaining batter.

  • Use the remaining 1/4 of shredded cheese to top each muffin.

  • Bake in the preheated oven until a toothpick inserted into the batter comes out clean, about 20 minutes.

Nutrition Facts

232 calories; protein 11.5g; carbohydrates 22.7g; fat 10.2g; cholesterol 52mg; sodium 641.4mg. Full Nutrition
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