Sunday, February 21, 2016

Pork Apple Muffins

Featured Ingredient: Pork

Over the years of being slightly obsessed with muffin tin cooking, I’ve become a big fan of savory muffins. They feel like a more appropriate snack option than typical sweeter-style muffins and can offer so many different flavor directions.

This version combines a dynamic duo in the culinary world: pork and apples.  Enjoy!  

Pork Apple Muffins















2 teaspoons + 2 tablespoons canola, grapeseed or light olive oil
1 pound lean ground pork
1½ cups spelt flour or whole wheat pastry flour
1 teaspoon garlic powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1/2 cup milk
1/2 cup plain yogurt
1 tablespoon fresh thyme
1 apple, finely chopped

Heat 2 teaspoons oil in a skillet over medium heat. Add pork and cook until no longer pink, breaking up the meat into small pieces as it cooks. Remove pork from pan and let cool.

Preheat oven to 350°F. In a large bowl, mix together flour, garlic powder, baking powder, baking soda and salt. In a separate bowl, lightly beat eggs. Stir in 2 tablespoons oil, milk, yogurt, and thyme. Add wet ingredients to dry ingredients and mix gently. Fold in cooked pork and apple.

Divide mixture among 12 standard-sized silicone or greased metal muffin cups and bake for 20 minutes, or until a toothpick inserted into the center of a muffin comes out nearly clean. Let cool for a few minutes before unmolding and cooling completely on metal racks. Chill for up to 5 days or freeze extras for up to 1 month.


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