Farmer’s Corn Muffins

Directions

1. Preheat oven to 375˚F.

2. Bring a large pot of water to a boil and set up an ice bath.

3. Gently add 12 eggs to boiling water and cook for 6½ minutes, transfer immediately to ice bath. Let sit about 10 minutes or until cooled. Carefully peel eggs so not to break yolks.

4. Meanwhile heat a large skillet over medium heat and add butter to melt. Once butter has melted add peppers and scallion whites.

5. Cook until soft and fragrant, stirring occasionally, about 5 minutes, season with salt to taste. Turn off heat and set aside.

6. In the bowl of a stand mixer fitted with a paddle attachment, combine corn meal, flour, sugar, salt, baking powder, corn kernels, and scallion greens, stir to combine for 30 seconds.

7. Add the cooked vegetables with butter and stir to combine another 30 seconds.

8. Add oil, two remaining eggs and mix until combined.

9. While running on low speed slowly pour in buttermilk until just combined.

10. Line a muffin tin with tulip cupcake liners and fill each cup with a heaping tablespoon of batter, press down lightly with the back of a spoon to fill the bottom and create a small divot in center.

11. Place an egg in each divot with point side up then divide remaining batter evenly between the 12 muffin cups. Tap the tray on the counter a few times to ensure the batter fully encases the egg.

12. Bake muffins for 30-35 minutes, or until lightly golden and a toothpick comes out clean. Take care to not press the toothpick too deep to puncture the egg.

13. Best served slightly warm, but can be refrigerated in an airtight container up to 2 days.

Ingredients

• 14 large eggs, divided
• 4 tbsp butter (1/2 stick)
• 1 bunch scallions, thinly sliced, white and green parts separated
• 1 1/2 cups bell peppers (about 1 large), finely chopped
• 3 cups cornmeal
• 2 1/4 cups flour
• 1 tbsp baking powder
• 1 tbsp salt
• 1/8 tsp ground black pepper
• 1 cup corn kernels
• 1/4 cup sugar
• 1/2 cup vegetable oil
• 1 3/4 cups buttermilk