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Regime Type:

Without Eggs, Strict PKD (No Allowances)

Flat Bottom Offal Muffins

Introduction & Inspiration

I love having a mix of offal in my meals and so it was nice to create these muffins for such occasions. They are delicious with a little pâté spread on top, as well as served warm with a rich gravy sauce.

I hope you will enjoy them too!

X Nic

Recipe Overview

Preparation Time

Less than 30 minutes

Cooking Time

Less than 1 hour

Serving Size

6 x Flat Bottom Offal Muffins (10cm Diameter)

Main Ingredients:

125g Pig Brains

100g Veal Liver

115g Veal Heart

90g Oven Roasted Bone Marrow

Lard or Tallow for Greasing

Salt To Taste

Recipe Instructions

Pre heat the oven to 160c.


Soak the pig brains in a bowl of aired water with some salt for 30 minutes - 1 hour.


Remove the brains and place them one by one in the palm of your hand. Run a little water from the tap and carefully use your fingers to remove the thin outer layer of membrane. Take your time doing this and clean a little under the running water as you go. I prefer to hold the brains in my hand as I can then feel if there are any little bits of bone still left in the brains which isn't always possible to detect if you have the brains submerged in water for the cleaning process.


Place all the ingredients into a high speed blender and blend until smooth.


Grease 6 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 a few 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 loaf so that it 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, Beef Crackling (for Tallow) and Oven Roasted Bone Marrow recipes for instructions on how to make these.


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


You can use tallow or lard interchangeably.

If you cannot get hold of pig brains, you can try lamb or veal brains.


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