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Single-Serving "The Rebel Within" Muffin

5 from 2 votes
This jammy-egg-in-a-cornmeal-muffin crave started a long time ago, and I'm just now joining the party with my single-serving one!
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Servings: 1 serving

Ingredients

  • 2 large eggs
  • 2 tablespoons neutral oil such as canola or grapeseed
  • 1 tablespoon milk of choice
  • 55 grams all-purpose flour about 1/3 cup
  • 15 grams cornmeal about 2 tablespoons
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon each ground nutmeg, paprika, chili powder, dried rosemary, cayenne
  • 1 tablespoon chives finely chopped

Instructions

  • Preheat the oven to 425°F.
  • Bring a large pot of water to boil and prepare an ice bath to the side. Boil one of the eggs for 6 minutes (absolutely no longer) and immediately transfer to the ice bath. Only let it sit there for two minutes, it's harder to peel if the egg is fully cooled. Peel the egg and set it aside.
  • In a medium bowl whisk together the second egg with the oil and milk. Add in the flour, cornmeal, baking powder, salt, and spices. Mix until you have a thick batter, then fold in the chives.
  • Line one cup of a jumbo muffin tin and add 1/4 of the batter. Nestle the egg in the center then scoop the remaining batter around it. You want the egg fully enclosed, that's how it will stay jammy even after baking.
  • Bake the muffin for 15-17 minutes, or until the batter is domed and golden.
  • Remove from the oven and enjoy warm!