Cinnamon Orange Pulled Pork Cornbread Muffins With Candied Jalapeño Recipes

CINNAMON ORANGE PULLED PORK CORNBREAD MUFFINS WITH CANDIED JALAPEñO

Steps:

• To candy the jalapeño slice them into quarter inch rings and set aside. In a skillet add the sugar and water over medium heat and stir to dissolve sugar. Add the jalapeño rings and simmer on low for 15 minutes, flipping over occasionally with a fork. Remove with a fork onto parchment paper and put in the refrigerator to cool.
• Blend the cornbread mix, eggs and milk in a bowl and pour into parchment lined muffin cups, 2/3 full. Bake per package instructions. Allow to cool on a wire rack. Using a sharp knife, cut at an angle and the circumference of the top of the muffin to remove a conical piece of the cornbread. You want to make a nice pocket to stuff with the pulled pork. I added a squeeze of honey on the inside of each.
• Rough chop the pulled pork. Add the pulled pork and orange sauce to a skillet over medium heat and heat through until bubbling. Carefully stuff each muffin with heated pulled pork and orange sauce.
• Top each with a dollop of sour cream and a candied jalapeño. Serve warm or at room temperature.

BBQ PORK-STUFFED CORN MUFFINS

Steps:

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

PULLED PORK-STUFFED CORNBREAD MUFFINS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• In a medium bowl, whisk together the milk, butter, honey, and eggs until combined.
• In a separate large bowl, mix the flour, cornmeal, sugar, baking powder, and salt until combined.
• Pour the wet ingredients into the dry ingredients and mix until smooth.
• 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.
• Spoon about 1 tablespoon of pulled pork in the center of the batter.
• 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.
• Sprinkle about 1 tablespoon of cheddar cheese over each muffin.
• Bake for 25 minutes, or until the tops of the muffins spring back when touched.
• Remove the muffins from the tin and top with barbecue sauce and coleslaw.
• Enjoy!