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Regime Type:

Without Eggs, Strict PKD (No Allowances)

Flat Bottom Beef And Sweetbread Muffins

Introduction & Inspiration

These flat bottom muffins couldn't be easier to make and hold together really well despite containing no egg. The are tasty, nutritious and make wonderful burger buns, sandwich 'bread' or indeed pizza bases!

I hope you will enjoy this egg free muffin alternative.

X Nic

Recipe Overview

Preparation Time

Less than 30 minutes

Cooking Time

Less than 1 hour

Serving Size

4 x Flat Bottom Beef And Sweetbread  Muffins (10cm Diameter)

Main Ingredients:

100g Beef Bourguignon Meat Leftovers

50g Lard or Tallow

140g - Raw Veal Sweetbreads

Salt To Taste

Recipe Instructions

Pre heat the oven to 160c.


Soak the sweetbreads in salted cold water for 1-2 hours to remove any impurities. Change the water a few times during the soaking process.

Remove the sweetbreads from the water, and rinse. Pat the sweetbreads dry. To clean the sweetbreads, remove any tough membrane using your fingers and a small sharp knife or indeed a pair of kitchen scissors.

Place all the ingredients, except the sweetbreads, into a pan on low heat. Cook for a few minutes until all the fat has melted and the beef is warm.


Pour the contents of the pan into a high speed blender and add the sweetbreads. Blend everything until the mixture is smooth.


Grease 4 circular muffin holes in a silicone mould with lard or tallow and then add a sheet of greaseproof paper to the bottom of each hole (this will make it easier to remove each muffin after cooking).


Divide the contents of the blender equally between the muffin holes with the help of a spatula. Use the spatula or a teaspoon to smooth off the top of each muffin.


Place the silicone tray on a baking tray and place in the pre-heated oven for 35 minutes.  Once, done, brown the top of the muffins for 3-5 minutes so that they have a light golden finish to them. Keep an eye on them to ensure they don't burn!


Allow the muffins to rest on the countertop to cool, before removing the muffins from the mould onto a serving plate.


If you are not going to be eating the muffins straightaway, store them in an airtight container in the fridge.



Some functions of ovens enable you to brown the surface of the food by activating the grill once cooking is complete. When using the 'Browning' setting on your oven, monitor closely the muffins doesn't burn at the last minute.


Ideally, purchase your fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive and use white sea salt or rock salt that contains no anticaking agents or other additives.


Check out my Lard and Pork Crackling - Air Fryer and Beef Crackling (for Tallow) recipes for instructions on how to make these.


Use the Recipe Search functionality on the website to discover how to incorporate Flat Bottom Beef And Sweetbread Muffins into various dishes.


You can use tallow or lard interchangeably.

My leftover beef was made from beef bourguignon meat that I had slow cooked on LOW for 14 hours in my Ninja Tendercrisp. It was lovely and tender.


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