Mini Pork Muffins

Updated: May 11



These PKD muffins are made without eggs and are meant especially for those who follow the strict version of the diet. For most of us it is nice to have some new ideas and varieties into our meals.

These muffins are made with simple ingredients and they turned out really tasty. I used only pork, but the meat can be replaced with lamb or veal, the lard with tallow and the pork jelly with a very thick bone broth. Obviously, the taste will be more intense, more meaty, as pork meat and lard are much milder than beef and tallow.


Ingredients (makes 8 mini muffins):

  • 120 g ground pork, 20% fat

  • 30 g ground pork greaves (cracklings)

  • 30 g Milky Pork Jelly (you can find the recipe here)

  • 20 g lard

  • 1 tbsp cold water

  • 0.5 tsp salt

  • 1 tsp marjoram, chopped (optional)

  • 2 tsp ground greaves on the top


Method:

  • Preheat the oven to 180 °C.

  • Put the meat in simmering water and simmer for 10 minutes. Drain and let it cool.

  • Melt the lard with the pork jelly. Let the mixture cool.

  • Blend all the ingredients together - except for the 2 tsp ground greaves. You can leave out the marjoram or use parsley leaves or any fresh herb of your choice.

  • Spoon the mass in mini-muffin forms. Top with the greaves.

  • Bake for 20-25 minutes until the top is golden.


  • Let them cool for at least 10 minutes before removing from the form.

  • When totally cold, the consistency becomes more firm and solid.