Craftsman & Wolves "The Rebel Within" Muffins

Preheat the oven to 400°F convection or 425°F standard.
In a large bowl, whisk together 3 eggs, 170 grams of oil, and 150 grams of buttermilk.
In a separate bowl, whisk together 330 grams of all-purpose flour, 90 grams of cornmeal, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, 1 1/2 teaspoons of salt, and 1/2 teaspoon each of smoked paprika, chili powder, dried rosemary, white pepper.
Add the dry ingredients to the large bowl with the wet ingredients in two batches, switching from a whisk to a spatula to mix. The batter will get thick, nearly a dough. Don’t overmix, then set this aside.
In a medium pot, boil six eggs for 5 1/2 minutes. Immediately transfer them to an ice bath. Peel them within 2 minutes - they are easiest to peel right after being shocked in ice water.
Line a jumbo muffin tin. Scoop 1/4 cup of batter into each muffin. Nestle an egg in the center, then scoop 3 more tablespoons of batter around the top, pinching to encapsulate the egg. I like to use a cookie scoop for this.
Repeat with all the eggs. You’ll want them full encased in the batter, that's how they stay jammy even after baking.
Bake the muffins for 18-19 minutes, or until the batter is domed and golden.
Remove from the oven and enjoy warm!