Time: 2 hours.
Complexity: easily
Quantity: 6 muffins

These delicious corn muffins are a must-have, cut in half to reveal the beautiful slice with the egg inside. They look interesting and very appetizing. The muffins also feature slices of ham, fried onions, thyme, and plenty of cheese—sharp cheddar and Parmesan. To make them, you'll need a large muffin pan. Place a hard-boiled egg into each batter-filled cavity, and bake the muffins until golden brown. Serve for breakfast or as a side dish with meat.

Ingredients:

• 9 large eggs
• 120 g unsalted butter, 2 tbsp softened butter and 6 tbsp melted butter
• Half a small onion, finely chopped
• 110 g ham, finely chopped (about 2/3 cup)
• 2 teaspoons fresh thyme leaves
• 2 and 1/4 cups premium flour
• 3/4 cup corn flour
• 2 tablespoons of sugar
• 1 tbsp baking powder
• 0.5 tsp of soda
• 1.5 cups of milk
• 1/3 cup sour cream
• 1.5 cups grated sharp cheddar (about 90 g)
• 0.5 cup finely grated Parmesan
• Special equipment: 6-cup metal muffin pan and large paper liners

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

corn flour, eggs, milk, sour cream, cheddar cheese, Parmesan cheese, ham, thyme

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Preparation:

Step 1
• Position a rack in the middle of the oven and preheat the oven to 350°F (175°C). Line a large muffin tin with paper liners and spray with cooking spray.
Step 2
• Boil the eggs:
  
  Place 6 cold eggs in a medium saucepan. Cover with water to a depth of about 2 cm. Bring to a boil, cover, remove from heat, and let stand for 4 minutes. Transfer the eggs to a bowl of ice water. Gently crack the eggs, cracking them open all over, and let them sit in the water for at least 20 minutes.
  
  Gently peel the eggs under cold running water. The older the eggs, the easier they are to peel.
Step 3
• Knead the muffin dough:
  
  In a medium skillet, melt 2 tablespoons softened butter over medium-high heat. Once the butter begins to foam, add the onion and cook, stirring frequently, until golden brown, about 4 minutes. Add the ham and 1/4 teaspoon salt and continue to stir until the onion is browned in spots, about 2 minutes. Remove from heat and stir in the thyme. Let the onion and ham cool in the skillet.
Step 4
• In a large bowl, combine the wheat and corn flours, sugar, baking powder, baking soda, 1.5 teaspoons of salt and 1/4 teaspoon of black pepper.
Step 5
• In a medium bowl, combine the milk, sour cream, 4 tablespoons melted butter, and the remaining 3 eggs. Stir the egg mixture, onion mixture, Cheddar, and Parmesan into the flour mixture and mix until the dough comes together (it's okay if there are lumps; this means you haven't overmixed it).
Step 6
• Divide half the batter evenly among the prepared muffin cups. Place one egg into each cup, pressing it lightly into the batter. Spoon the remaining batter over the eggs, smoothing it with the back of the spoon until each egg is completely covered.
Step 7
• Lightly brush the surface of the dough with the remaining 2 tablespoons melted butter. Sprinkle with a little salt and black pepper. Bake until the tops of the muffins are golden brown, 35-40 minutes. Let the muffins rest in the pan for at least 10 minutes. Turn out and cut each muffin in half and serve hot. Alternatively, transfer to a wire rack to cool to room temperature, cut, and serve.

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