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Regime Type:

PKD (With Allowances)

Flat Bottom Pork Muffins

Introduction & Inspiration

It's always nice to have a 'bread' that's both tasty and nutrient dense. These pork muffins are nice and moist and are perfect for burgers, sandwiches or pizza bases.

They have a lovely colour to them and re-heat well too.

Try them out and see for yourself!

X Nic

Recipe Overview

Preparation Time

Less than 30 minutes

Cooking Time

Less than one hour

Serving Size

4 (thick) or 6 (thin) Flat Bottom Pork Muffins (10cm Diameter)

Main Ingredients:

150g Pulled Pork Leftovers

90g Lard

45ml Egg Yolk

60ml Pulled Pork Cooking Juices (or Bone Broth)

Salt To Taste


Glaze (Optional):

1 tsp Lard/Tallow

Recipe Instructions

Pre heat the oven to 160c.


Place all the ingredients, except the egg yolk and the bone broth, into a pan on low heat. Cook for a few minutes until all the lard has melted and the pork is warm.


Pour the contents of the pan into a high speed blender, add the egg yolk and bone broth to the blender and blend everything until the mixture is smooth.


Grease 6 circular muffin holes in a silicone mould with lard or tallow and then add a circle 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 6 muffin holes with the help of a spatula. Use the spatula or spoon 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.


Remove the tray from the oven, use a pastry brush to brush the top of each muffin with a little lard or tallow (optional). Allow the muffins to rest on the countertop to cool a little, before removing the muffins onto a serving tray.


If you are not going to be eating the muffins straightaway, store them in an airtight container in the fridge once they're fully cool.


If you happen to have any pulled pork cooking juices or sauce handy, then use this as opposed to the bone broth to provide even more flavour to the muffins. The colour of the muffins will be slightly darker in colour.


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.


Be sure to use free range, organic eggs. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary (Home - Nutriintervention).


Check out my BBQ Pulled Pork, Pulled Pork Ninja Bake Roast Option, Lard and Pork Crackling - Air Fryer and Bone Broth - Pressure Cooker for instructions on how to make all of these.


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


If you do not have any lard handy, then substitute with tallow.


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