# What you'll need:
→ Pulled Pork
01 - 2 cups cooked pulled pork
02 - 1/2 cup barbecue sauce
→ Muffin Batter
03 - 2 cups all-purpose flour
04 - 1 tablespoon baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon salt
07 - 1/2 teaspoon smoked paprika
08 - 1/4 teaspoon ground black pepper
09 - 2 large eggs
10 - 1 cup buttermilk
11 - 1/3 cup vegetable oil
12 - 1/2 cup shredded cheddar cheese
→ Pickle Filling
13 - 1/2 cup finely chopped dill pickles
→ Topping
14 - 1/4 cup shredded cheddar cheese
15 - 2 tablespoons thinly sliced pickles
# Method:
01 - Preheat oven to 375°F. Prepare a twelve-cup muffin tin with paper liners or nonstick spray.
02 - Combine cooked pulled pork with barbecue sauce in a bowl until evenly coated.
03 - In a large bowl, whisk flour, baking powder, baking soda, salt, smoked paprika, and black pepper until combined.
04 - Beat eggs in a separate bowl, then add buttermilk and vegetable oil. Mix well.
05 - Add wet ingredients to dry ingredients and stir gently until just combined. Do not overmix.
06 - Gently fold shredded cheddar cheese and chopped dill pickles into the batter.
07 - Spoon batter into each muffin cup, filling halfway. Place one heaping tablespoon of pulled pork mixture in the center of each muffin. Cover with remaining batter to enclose.
08 - Sprinkle tops with extra cheddar cheese and sliced pickles, if desired.
09 - Bake for 22 to 25 minutes, until golden brown and a toothpick inserted at the edge comes out clean.
10 - Allow muffins to cool in the pan for five minutes, then transfer to a wire rack. Enjoy warm or at room temperature.
