These muffins are great for grab and go days. A little bit of work, but the outcome is worth the work. When you bite into this delicious savory muffin, a treasure is revealed. Kids love seeing a whole cooked egg inside. This recipe must be made with a jumbo size muffin tin, because the regular sized muffin tins are not large enough to hold the complete egg and the batter. You can find these larger muffin tins at any cookware supply store, or order them on-line.
7 organic eggs
6 strips of nitrate free bacon cut into 1/4 inch strips
3/4 cup buttermilk
1/2 cup Greek yogurt, plain full fat
2 tablespoons olive oil
1 cup cheddar cheese, grated
1/2 cup Parmesan cheese, grated fine
1 cup scallions, chopped
1/2-teaspoon Kosher salt
1/4 teaspoon cayenne pepper
1/2 teaspoon fresh ground pepper
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/4-teaspoon baking soda
Preheat your oven 350’F degrees. Spray a jumbo; six tin muffin pan with good quality non-stick cooking spray. Set aside. Heat a 10-inch, non-stick pan over medium heat. Add bacon pieces, and cook until lightly browned but not cooked through. Remove onto a paper towel, and set aside.
In a large mixing bowl sift together the flour; baking soda, baking powder, salt, pepper and cayenne. Mix to combine. Set aside. In an additional bowl, combine 1 egg, buttermilk, olive oil, yogurt and whisk to combine. Slowly add the wet ingredients into the dry ingredients while whisking continuously to prevent lumps. Once combine, fold in the cheese, bacon and scallions.
Do not over mix. Inside the prepared muffin tins, place approximately 4 tablespoons of the muffin batter to the bottom of each tin. Bang the muffin tin on your work surface to level the batter. With the back of a wet spoon, gently make a round indentation deep enough to hold an egg.
Gently crack an egg into a small measuring cup or a gravy spoon, and then gently position the raw egg into the indentation in the muffin batter. If you are feeling brave, you can crack the egg right into the tin. Once you have placed all your raw eggs in the tins, divide the remaining batter gently on top of the egg to cover. This little step will help keep the egg in place.
Bake your muffins on a sheet pan for 20-25 minutes until golden brown. Remove from oven and allow the muffins to rest for 5 minutes before turning out onto a cooling rack. Serve warm or cold.
Makes 6 large muffins
~ An umami recipe
~Variation: Add your family’s favorite vegetables, proteins or anything you have left over.
~Do not freeze. Refrigerate airtight safely up to 1 week
~Time saving tip: Using a wet spoon with keep the dough from sticking to the spoon. This technique will allow you to work quickly without creating a sticky mess
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