Dazzling Soft-Yolk, Sausage, Cheese Muffins

DAZZLING SOFT-YOLK, SAUSAGE AND CHEESE MUFFINS
PAM
12 eggs
6 ozs. Ground turkey sausage, casing removed
2 c. whole-wheat flour
1 c. regular flour
1 t. baking powder
1 t. sugar
½ t. baking soda
1 t. black pepper
2 c. buttermilk
3 T. canola oil
3 eggs, lightly beaten
1 c. grated cheddar cheese, divided

1. Preheat oven 400. Spray 12-cup muffin pan with PAM.
2. Bring a large saucepan of water to boil. Carefully lower 12 eggs into water with slotted spoon. Boil 4 minutes and 30 seconds; immediately plunge into bowl of ice water. Cool and peel eggs.
3. Heat small nonstick skillet over medium heat.
4. Add sausage and cook until brown, stirring to make it crumbly. Drain on paper towels.
5. Whisk together flours, baking powder, sugar, baking soda and pepper in large bowl.
6. Whisk together buttermilk, oil and 3 eggs in a separate bowl until smooth.
7. Add flour mixture to buttermilk mixture. Stir with wooden spoon until smooth.
8. Fold in 2/3 of cooked sausage and ½ c. of grated cheese.
9. Divide half of batter evenly among cups of muffin pan.
10. Nestle 1 peeled cooked egg vertically into batter of each cup.
11. Top with remaining batter.
12. Sprinkle muffin with remaining sausage and rest of cheese.
13. Bake on bottom rack until cheese melts and wooden pick inserted in center comes out with moist crumbs, about 15-17 minutes.
14. Remove from oven and cook 10 minutes.
15. Carefully run a butter knife around edges to loosen muffins.