Hot Tamale Poppers 

Hot Tamale Poppers
The jalapenos on the bottom pair perfectly with BBQ pork stuffed in a tangy, hot corn muffin mix. The drizzle sizzles, too. 

  • 6 Minutes 
  • 10 Minutes 
  • 15 Minutes


  • 1 box (8.5 ounces) corn muffin mix
  • 1 tbsp Colman's dry mustard powder
  • 1/3 cup milk (or as called for on muffin package instructions)
  • 1 large egg slightly beaten
  • 1/2 cup shredded Mexican blend cheese
  • 1/4 cup honey flavoured barbecue sauce
  • 1 chipotle pepper in adobo sauce minced
  • 3 tsp Colman's English mustard divided
  • 3/4 cup refrigerated smoked pulled pork without sauce
  • 22 fresh jalapeno slices about 1/8 inch thick
  • 1/4 cup honey
  • 1 tsp adobo sauce


  1. Preheat the oven to 200 degrees C.

  2. Grease a 24-cup mini muffin tin with cooking spray.

  3. In a medium bowl whisk together the muffin mix and Colman’s Dry Mustard Powder. Stir in the milk and egg just until combined. Fold in the shredded cheese.

  4. In a small bowl stir together the barbecue sauce, chipotle, and 1 teaspoon Colman’s English Mustard until combined.

  5. Stir in the pork until fully coated. Place 1 jalapeno slice into the bottom of 22 mini muffin cups.

  6. Top with 1 tablespoon of the corn muffin mixture. Make small wells into the centre of each muffin and fill with heaping teaspoonful of the pork mixture.

  7. Bake on the centre rack for 9-11 minutes or until edges are golden and a toothpick inserted into the muffins comes out clean. Let cool for 5 minutes, then gently run a knife around edges.

  8. Remove muffins to a serving dish. In a small bowl whisk, together the honey, remaining 2 teaspoons

  9. Colman’s Prepared Mustard, and adobo sauce. Drizzle over muffins.