Apple & rosemary pork muffins with pecan crumble topping



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 


250ml (1c) flour 

250ml (1c) butter

250ml (1c) chopped pecan nuts 

5ml (1t) salt 


125ml (½c) icing sugar 

500ml (2c) yoghurt (optional)



  • 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. 


  • 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.
We live in a world where facts and fiction get blurred
In times of uncertainty you need journalism you can trust. For only R75 per month, you have access to a world of in-depth analyses, investigative journalism, top opinions and a range of features. Journalism strengthens democracy. Invest in the future today.
Subscribe to News24