Apple & Rosemary Pork Muffins with Pecan Crumble Topping

10min

20min

30min

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.

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.