What’s a buffin? A term used to describe a biscuit/muffin hybrid that sounds better than a miscuit! These buffins are sweet and savory and stuffed with swirls of Italian sausage, red pepper, scallions, all orbiting around a Farmers Hen House egg yolk center. They’re perfect for any meal but make for a fantastic snack at home or on the go!
2 large eggs + 9 egg yolks
1/2 cup of light oil (e.g. vegetable oil) + 2 tsp, plus more for brushing (optional)
8 ounces breakfast sausage, casings removed
2 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
1 tablespoon sugar
1/2 cup sour cream
1/2 cup chopped scallions
1/2 cup chopped peppers
1 cup shredded cheese (we used white cheddar)
In a medium skillet, heat 1 teaspoon oil over medium-high.
Add sausage and cook, stirring to break up, until browned, about 5 minutes.
Transfer to a plate; let cool slightly.
Chop into pea-size pieces. Return pan to heat.
Add 2nd tsp of oil and chopped peppers.
Season with salt and pepper and saute until soft. Set aside
Preheat oven to 400 degrees.
Line 9 cups of a standard 12-cup muffin tin with baking cups, or lightly brush with oil.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
In another bowl, whisk together remaining 1/2 cup oil, sour cream, 1/4 cup water, and remaining 2 eggs.
Stir wet ingredients into dry until just combined.
Fold in sausage, peppers, scallions, and 1/2 cup cheese. (Batter will be thick and dough-like.
Fill each prepared muffin cup with 2 tablespoons batter.
Nestle one egg yolk in each.
For each cup, scoop 2 more tablespoons batter and flatten it slightly to form a disk.
Cover egg with disk; gently press to seal.
Sprinkle tops with remaining 1/2 cup cheese.
Bake until golden and tops spring back when lightly touched, about 22 minutes.
Let cool 5 minutes in tin, then transfer to a wire rack and let cool completely.