PORK MUFFINS
“Back in 1988, a friend of mine who was going off to college knew that I was looking for a job,” says Carol. “She insisted I go and meet with Robbie, the Queen Bee of Corky’s. At that time, you had to meet with Robbie before you could even fill out an application. Luckily, she hired me on the spot. I have worked every position in the restaurant and at four different Corky’s locations. My sisters and brothers have also worked at Corky’s throughout the years. My kids have Corky’s in their blood and cannot wait to be old enough to work there!” Be sure to grease your muffin pans well so these muffins will release easily, or use cupcake liners to make even easier work of it.
- Nonstick cooking spray, oil, or butter
- 4 tablespoons (1/2 stick) unsalted butter, melted (no substitutions)
- 1 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 cup sugar
- 3/4 cup milk
- 1 large egg
- 1/4 teaspoon vanilla extract
- 1 cup shredded Cheddar cheese
- 1/2 pound Corky’s Bar-B-Q Pork Shoulder, finely chopped
- 1 (18-ounce) bottle Corky’s Original Recipe Bar-B-Q Sauce
Preheat the oven to 400°F. Grease a muffin pan well using cooking spray, oil, or butter. To make the batter, combine the melted butter, flour, baking powder, sugar, milk, egg, and vanilla in a large bowl. Fold in the cheese. In a separate bowl, combine the pork shoulder with enough Bar-B-Q sauce to coat the meat well.
Using a prepared muffin pan, place a teaspoonful of batter in the bottom of each cup. Follow with a tablespoonful of the meat mixture, and then cover with 2 teaspoons of batter. Repeat until all of the muffin cups are full. Bake for 20 minutes. Allow to cool slightly before removing the muffins from the pan.
