Barbecue-Stuffed Corn Muffins

Preheat oven to 375F.

In a small bowl, add the leftover barbecue pork, rib meat, or brisket that has been cut into pieces. Add enough barbecue sauce to make the meat nice and wet but not swimming in sauce. Set aside. Butter or spray 6 wells of a muffin tin. Set aside.

In a medium bowl, whisk together the egg and milk. Fold in the cheese and corn muffin mix until the mixture is well combined.

Add approximately 2 tablespoons of batter to each of the six wells (I use a cookie scoop). This should use up half the batter. Spoon about 1 tablespoon or so of the barbecue meat on top of the batter in the wells, making sure to keep the meat from touching the sides of the pan. The meat needs to be somewhat piled up in the center. Evenly add the remaining batter to the top of the meat in the wells. Bake for about 13 to 16 minutes or until the muffins have browned on top. Allow the muffins to cool for several minutes before attempting to remove them from the muffin tins. Makes 6.

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