Directions:
- Position rack in the center of the oven; preheat oven to 400°.
- Prepare muffin tin: spray indentations/rims with nonstick spray.
- Melt the butter in a small skillet over medium heat; add in the shallot; cook for 2 minutes until soft and sweet, stirring often.
- Transfer the shallots and any remaining butter in the skillet to a big mixing bowl; cool for 5 minutes.
- 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.
- Whisk the eggs into the shallots, then whisk in the milk, yogurt, mustard, and Tabasco until smooth.
- Using a wooden spoon, quickly stir in the flour mixture until moistened.
- Divide batter among the tins (it will almost fill each indentation to the top).
- 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.
- Set the pan on a wire rack, let cool 10 minutes.
- 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.
- *Cheddar Dill Muffins: add 2 tablespoons chopped fresh dill with the salt and pepper; proceed as directed.
- *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.
- *Cheddar Pepper Muffins: decrease the cheese to 1 1/2 cups; add 1 (4 oz.) jar roasted pimientos, drained and roughly chopped, with the milk; proceed as directed.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 284.12 Kcal (1190 kJ) | ||
| Calories from fat | 115.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.82g | 20% | |
|---|---|---|---|
| Cholesterol | 73.11mg | 24% | |
| Sodium | 332.49mg | 14% | |
| Potassium | 338.45mg | 7% | |
| Total Carbs | 29.95g | 10% | |
| Sugars | 6.29g | 25% | |
| Dietary Fiber | 1.52g | 6% | |
| Protein | 12.3g | 25% | |
| Vitamin C | 1.4mg | 2% | |
| Iron | 1.1mg | 6% | |
| Calcium | 317.3mg | 32% | |
| Amount Per 100 g | |||
| Calories | 226.47 Kcal (948 kJ) | ||
| Calories from fat | 91.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.21g | 20% | |
|---|---|---|---|
| Cholesterol | 58.27mg | 24% | |
| Sodium | 265.03mg | 14% | |
| Potassium | 269.77mg | 7% | |
| Total Carbs | 23.88g | 10% | |
| Sugars | 5.01g | 25% | |
| Dietary Fiber | 1.21g | 6% | |
| Protein | 9.8g | 25% | |
| Vitamin C | 1.1mg | 2% | |
| Iron | 0.9mg | 6% | |
| Calcium | 252.9mg | 32% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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