Apple & rosemary pork muffins with pecan crumble topping

By Drum Digital
21 August 2019
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Preparation: 10 Min | Cooking: 20 Min | Serves

Ingredients

Pork muffins

500g Eskort Smoked Pork Neck Steaks, fried and cubed

750ml (3c) self-raising flour

375ml (1½c) brown sugar 

5ml (1t) salt 

5ml (1t) vanilla essence 

3 eggs 

125ml (½c) oil 

250ml (1c) buttermilk 

250ml (1c) grated apple 

30ml (2T) chopped rosemary 

TOPPING

250ml (1c) flour 

250ml (1c) butter

250ml (1c) chopped pecan nuts 

5ml (1t) salt 

TO SERVE

125ml (½c) icing sugar 

500ml (2c) yoghurt (optional)

Method

  • Preheat the oven to 185°C.

Pork muffins

  • Add all ingredients into a large mixing bowl or electric mixer and mix until a smooth batter forms. 
  • Spoon the batter into greased muffin trays, filling each cup about two-thirds full. 

Topping

  • Add the pecan crumble ingredients into a mixing bowl and, using your hands, mix until a crumble forms. 
  • Place a tablespoon of crumble on each muffin and bake for 15 to 20 minutes.  

To serve 

  • Dust the muffins with icing sugar fresh out of the oven. Serve warm or pack into lunchboxes with yoghurt and fresh fruit.

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