Cheddar Muffins

Directions

1. 1
   Position rack in the center of the oven; preheat oven to 400.
2. 2
   Prepare muffin tin: spray indentations/rims with nonstick spray.
3. 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.
4. 4
   Transfer the shallots and any remaining butter in the skillet to a big mixing bowl; cool for 5 minutes.
5. 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.
6. 6
   Whisk the eggs into the shallots, then whisk in the milk, yogurt, mustard, and Tabasco until smooth.
7. 7
   Using a wooden spoon, quickly stir in the flour mixture until moistened.
8. 8
   Divide batter among the tins (it will almost fill each indentation to the top).
9. 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.
10. 10
    Set the pan on a wire rack, let cool 10 minutes.
11. 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.
12. 12
    *Cheddar Dill Muffins: add 2 tablespoons chopped fresh dill with the salt and pepper; proceed as directed.
13. 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.
14. 14
    *Cheddar Pepper Muffins: decrease the cheese to 1 1/2 cups; add 1 (4 oz.)
15. 15
    jar roasted pimientos, drained and roughly chopped, with the milk; proceed as directed.