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1
Position rack in the center of the oven; preheat oven to 400.
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2
Prepare muffin tin: spray indentations/rims with nonstick spray.
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3
Melt the butter in a small skillet over medium heat; add in the shallot; cook for 2 minutes until soft and sweet, stirring often.
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4
Transfer the shallots and any remaining butter in the skillet to a big mixing bowl; cool for 5 minutes.
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5
Meanwhile, whisk the flour, cornmeal, sugar, baking powder, salt, and pepper together in a bowl; add in the cheddar cheese; toss until it is coated with the flour; set aside.
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6
Whisk the eggs into the shallots, then whisk in the milk, yogurt, mustard, and Tabasco until smooth.
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7
Using a wooden spoon, quickly stir in the flour mixture until moistened.
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8
Divide batter among the tins (it will almost fill each indentation to the top).
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9
Bake 25 minutes or until the tops are slightly cracked and golden brown; a pick inserted in the center should come out with a few moist crumbs attached.
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10
Set the pan on a wire rack, let cool 10 minutes.
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11
Gently rock each muffin back and forth to release it; remove muffins from pan and cool them for 5 minutes on the rack before serving.
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12
*Cheddar Dill Muffins: add 2 tablespoons chopped fresh dill with the salt and pepper; proceed as directed.
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13
*Cheddar Mushroom Muffins: decrease the cheese to 1 1/2 cups; add 1/2 cup stemmed and finely chopped shiitake mushrooms or 1/2 cup chopped button mushrooms to the skillet with the shallot; cook an additional few minutes, or until the mushrooms give off their liquid and it evaporates; proceed as directed.
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14
*Cheddar Pepper Muffins: decrease the cheese to 1 1/2 cups; add 1 (4 oz.)
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15
jar roasted pimientos, drained and roughly chopped, with the milk; proceed as directed.
