Dazzle family and friends with these meaty muffins that break open to reveal medium-boiled eggs with creamy yolks in the middle. You need two sizes of egg here–the mediums fit in the muffin tins, while the larges go in the batter.
Cooking spray 12 medium eggs 6 ounces ground turkey sausage, casings removed 8 ounces whole-wheat flour (about 2 cups) 4.25 ounces all-purpose flour (about 1 cup) 1 tablespoon baking powder 1 teaspoon granulated sugar 1/2 teaspoon baking soda 1/2 teaspoon ground black pepper 2 cups reduced-fat buttermilk 3 tablespoons canola oil 3 large eggs, lightly beaten 4 ounces cheddar cheese, grated and divided (about 1 cup)
Bring a large saucepan of water to a boil over high. Carefully lower 12 medium eggs into water with a strainer or slotted spoon. Boil 4 minutes and 30 seconds; immediately plunge into a bowl of ice water. Cool 10 minutes. Peel eggs.
Heat a small nonstick skillet over medium-high. Add sausage to pan; cook 4 minutes or until browned, stirring occasionally to crumble. Drain on paper towels.
Whisk together flours, baking powder, sugar, baking soda, and pepper in a large bowl. Whisk together buttermilk, oil, and large eggs in a separate large bowl until smooth. Add flour mixture to buttermilk mixture; stir with a wooden spoon or rubber spatula until smooth. Fold in two-thirds of sausage and 2 ounces cheese.
Divide half of batter evenly among cups of prepared muffin pan. Nestle 1 peeled cooked egg vertically into batter in each cup. Top with remaining batter. Sprinkle muffins with remaining sausage and remaining 2 ounces cheese.
Bake at 400°F on bottom rack until cheese melts and a wooden pick inserted in center comes out with moist crumbs, about 17 minutes. Remove from oven; cool on a wire rack 10 minutes. Carefully run an offset spatula or butter knife around edges to loosen muffins.