Written by Lydia in Breakfast + Brunch

I apologise for another savoury muffin recipe, but you won’t be able to resist these little gems! True to their name, I made these for a picnic lunch over the mini heatwave we have just had and they certainly put a smile of peoples’ faces. The recipe by from Anna Jones and it is rather tricky to get a runny yolk inside like Anna achieves, mine were more soft set, but the taste is just as good.

Ingredients

Makes 6 large muffins

6 medium eggs, at room temperature, for boiling
100g fine polenta
180g white spelt flour
1 tsp flaky salt
1 tbsp baking powder
50g mature cheddar cheese, grated
4 spring onions, finely sliced
A small bunch of parsley, finely chopped
¼ tsp dried chilli flakes
240ml buttermilk
90ml olive oil, plus a little extra for greasing
2 eggs

Method

  1. First, boil your eggs. Bring a large pan of water to a rapid boil, and lower in the eggs. Boil for exactly 4 minutes – not a second more. Remove from the pan and immerse into ice-cold water, then chill in the fridge for at least half an hour.
  2. Meanwhile, get your muffin mix ready. In one bowl, mix together the polenta, spelt flour, salt, baking powder, grated cheese, spring onions, parsley and chilli flakes.
  3. In a jug, mix together the buttermilk, olive oil and eggs.
  4. When you’re ready to bake the muffins, preheat your oven to 190C/375F/gas mark 5. Grease the moulds with a little oil. Get your eggs out of the fridge and peel them really, really carefully, putting them on a couple of sheets of kitchen roll to stop them rolling away.
  5. Tip your buttermilk mix into your flour bowl and stir gently, not worrying too much about any lumps. Put a couple of tablespoons of the muffin batter into each mould, then very gently add an egg on top. Carefully add the rest of the batter so that you don’t squash the eggs, and immediately bake for 20 minutes – again, not a second longer.
  6. Remove the muffins from the oven and take each one carefully out of its mould and transfer them to a cooling rack. Using a sharp knife, cut right through the middle of the muffin and pat yourself on the back for achieving a perfect soft yolk.

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