"Rebel Within" Muffin From Emily Mariko's TikToks

Recently I have been obsessed with Emily Mariko. She's a popular tiktoker known for her cooking videos, very expensive farmers market hauls, and insanely clean and aesthetically pleasing kitchen. But the one video that always stands out to me is her Sunday breakfast video. They usually start off with her pulling out a brown paper bag to reveal a handful of pastries which she then toasts in her gorgeous balmuda toaster. She pulls them out with a pair of tiny bamboo tongs, places them onto her plate, and cuts a muffin shaped pastry in half to reveal a perfectly soft boiled egg dead center of the muffin. *Drools in typewriter*

I had done some research to discover that she buys the infamous “Rebel Within” muffins from a bakery stand at her farmers market named Craftsman & Wolves. They are known for their out of the ordinary pastries and are sadly for me, located in San Francisco. The “Rebel Within” is a savory muffin and has ground sausage, asiago, parmesan cheese, and scallions mixed into the muffin batter which then surrounds a soft boiled egg. The creator & chef William Werner was inspired to make a savory cake from eating a meat cake in his travels to france.

Binge watching Emily cut into and eat a rebel within muffin 20x over the course of a week has created a desire in me to attempt to make a homemade version of it for myself. I needed to experience the joy of cutting into savory sausage, egg, & chive muffins that reveals a perfectly soft boiled egg. And as satisfying as it is to see it, it’s even more satisfying to bite into it.

Rebel Within Sausage Egg & Cheese Muffin

Ingredients:

• 1 ½ cup or 180g of cake flour, plus more for dusting

• 1 tsp or 4g of baking powder

• 1 tsp or 4g of baking soda

• 1/2 tsp or 3g of salt

• 1 stalk or 25g of scallion, chopped

• 4 tbsp or 25g of shredded manchego*

• 4 tbsp or 25g of grated parmesan cheese

• ¼ cup or 100g of cooked ground sausage

• 6 large eggs approx. 50g each (1 for the batter, 5 soft boiled eggs)

• 1 tbsp or 12 grams of sugar

• ¼ cup or 54 grams of oil

• 1/2 cup or 120 grams of whole milk

• 2 tbsp or 30 grams of yogurt/sourcream

Instruction:

The Eggs:

1. Bring a pot of water to a boil. Next, drop in 4 eggs and set a timer for 5 minutes.

2. Once the timer is done, immediately pull the eggs out and drop them into an ice bath. Cool down completely.

3. After 5 - 10 minutes, gently and carefully peel your eggs. I find that a spoon helps to peel the shell away. Gently pat dry to make sure there is no residual water.

4. Once dry, place them in the fridge while you make your batter.

The Batter:

1. Preheat the oven to 450 degrees fahrenheit. Spray 5 muffin section with oil spray.

2. In a bowl mix together the flour, baking powder, baking soda, and salt.

3. To another bowl, beat together one egg with the sugar until light yellow. Next, add in the oil, sour cream and milk and beat to combine.

4. Pour the wet batter into the dry and mix until a batter forms. Don't overmix, dry spot are okay.

5. Next, add in the chopped scallions, cooked ground sausage, and shredded cheeses. Fold until just combined.

6. Scoop the batter into a piping bag or ziploc and snip the tip off. Squeeze in just enough batter to the 5 muffin sections to cover the bottom.

7. Next, roll the egg in flour and place it dead center into the muffin pan. Next, pipe the batter around the egg to completely cover it.*

8. Bake at 450 F for 13- 15 minutes. Let cool for 2 -3 minutes and then enjoy!

Notes:

There are a couple things you need to know about the soft boiled eggs. First, they need to be large eggs. I've made this recipe with a variety of eggs and large (about 50-55) weight works best. Vital farms is my go to egg of choice.

I find that 5 minute boiled egg that has been dunked in an ice bath immediately, gently peeled, dried of any excess moisture, and rolled in flour is the best. This will result in a soft boiled egg despite it being boiled and then baked.

Once the eggs have hit the 5 minute mark, they need to cooled in an ice bath. This will make it easier to peel due to the ice shocking the egg whites as well as stopping the yolk from cooking any further. Last thing to note about the eggs is that they need to be fully dried and tossed in flour before you place them into the batter otherwise the water will prevent the batter from fully cooking and without the thin coat of flour the egg will rise to the top.

When you are ready to add the batter into the pre-greased muffin tin, you have two choices. One is to use two spoons to help the batter into the tin and to cover the egg. The second option is to add the batter to a pastry bag or ziplock bag. You can pipe the batter in the tray and over the egg. Either way works, the piping bag/ziploc method is much much easier.

I don't have a preference of a particular cheese just yet. I used manchego most of the time because I have it on hand but you can try using an iberico, asiago, or whatever your favorite hard melting cheese is.

Craftsman & Wolves uses a special silicon muffin tray that I don't have in my kitchen and you most likely don't have either. So instead, I used a regular cupcake/muffin that is well greased. It worked perfectly.

If you want to warm them up after they have cooked while still maintaining the soft boiled egg in the center. You can warm them up at 320 for 6-8 minutes. I normally do mine in an air fryer.

Lastly, these muffin are best enjoyed with some tabasco salt sold by craftsman and wolves. Although I don't have a recipe for it, I totally suggest adding a touch of salt to the egg or hot sauce if you're feeling spicy.

If you want to learn more about the creator and process of the original Rebel Within click this link:

https://www.eater.com/breakfast-week-2016/2016/2/17/11003500/rebel-within-craftsman-and-wolves-san-francisco