Tocino & Egg Corn Muffins

10 pieces eggs, cold and divided
1 ½ cup tocino
¼ cup tocino oil from tocino
3 cups pancake mix (3 packs)
1 cup yellow cornmeal
2 ¼ cups milk
2 tablespoons salt
⅛ cup maple syrup

Procedure:

1. Preheat oven at 190 degrees C.
2. Soft boil 6 eggs by boiling an inch of water and adding the eggs. Cover and cook for 4 and 1/2 minutes. Shock eggs in cold water and place in freezer for 30 minutes max.
3. In a nonstick medium pan, fry tocino until crisp. Set aside the tocino oil for the muffin batter. Transfer to a chopping board and cut into bits. Set aside.
4. Mix together pancake mix, cornmeal, 4 eggs, milk, salt, maple syrup, tocino oil (just add extra cooking oil if needed). Fold in tocino bits.
5. Remove the eggs from the freezer and peel.
6. Grease a muffin pan and fill each with the batter just until 1/4 full. Add one peeled egg in each muffin slot. Spoon over and around more batter to cover the egg.
7. Bake for 20 minutes at 190 degrees C. Serve hot!