Dust the muffins with icing sugar fresh out of the oven.
Serve warm or pack into lunchboxes with yoghurt and fresh fruit.
Apple & Rosemary Pork Muffins with Pecan Crumble Topping
Ingredients
- Apple & Rosemary Pork Muffins
- 200g Eskort Smoked Pork Neck Steaks, fried and cubed
- 750ml (3 cups) self-raising flour
- 375ml (1½ cups) brown sugar
- 5ml (1 tsp) salt
- 5ml (1 tsp) vanilla essence
- 3 eggs
- 125ml (½ cup) oil
- 250ml (1 cup) buttermilk
- 250ml (1 cup) grated apple
- 30ml (2 tbsp) chopped rosemary
- Pecan Crumble Topping
- 250ml (1 cup) flour
- 250ml (1 cup) butter
- 250ml (1 cup) chopped pecan nuts
- 5ml (1 tsp) salt
- To Serve
- 500ml (2 cups) yoghurt (optional)
- 125ml (½ cup) icing sugar
- Allergens:
- This recipe contains wheat (gluten) and dairy (lactose).
- Substitutions:
- Self-Raising Flour/Flour (gluten): Use all purpose gluten-free flour.
- Buttermilk (lactose): Use ¼ cup of water mixed into ¾ cup of unsweetened coconut yoghurt to create a non-dairy substitute.
Method
- Preheat the oven to 185°C.
- Add all ingredients into a large mixing bowl or electric mixer, and mix until a smooth batter forms.
- Spoon the muffin 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.
