BBQ Stuffed Corn Muffins

Packed with pulled pork and cheddar cheese, these meal-worthy muffins make great sides and starters.

This recipe is featured in our Loveless Cafe Cookbook!

Servings: 24 Muffins

Ingredients

• 2 eggs
• 3 cups milk
• 2½ cups yellow cornmeal
• 2 cups all-purpose flour
• ⅔ teaspoon salt
• 1 teaspoon ground black pepper
• ½ cup sugar
• 2½ tablespoons baking powder
• 3 tablespoons Loveless Cafe Peach-B-Q Rub, divided
• 4 tablespoons parsley, minced
• ⅔ cup green onion, thinly sliced
• ⅔ cup cheddar cheese
• Non-stick baking spray
• 1 pound pulled pork
• 1 cup Loveless Cafe Sweet with a Bite BBQ Sauce

Directions

1. Preheat oven to 325 degrees.
2. In a large bowl, combine eggs and milk. In a separate mixing bowl, combine cornmeal, flour, salt, pepper, sugar, baking powder, and 2 tablespoons Peach-B-Q Rub.
3. Combine both bowls and mix well, then add parsley, green onion, and cheddar cheese.
4. Coat inside of a mini muffin tin with non-stick spray and line all 24 tins with flour.
5. Scoop 3 ounces of batter into each muffin tin.
6. Roll pulled pork into ½-ounce balls and place in middle of batter.
7. Top with a pinch of remaining Peach-B-Q Rub and bake for 15 to 17 minutes, until golden brown on top.
8. Top each muffin with BBQ Sauce or serve sauce on the side.