Total Time
25mins
Prep 0 mins
Cook 25 mins

Another recipe out of the libary book, sounds yummy! A savory muffin that would be good with soups on cold day.

Ingredients Nutrition

Directions

  1. Position the rack in the center of the oven and preheat the oven to 400°F To prepare the muffins tins, spray the indentions and the rims around them with nonstick spray, or line the tins with the paper muffin cups. If using silicon muffin tins, spray as directed then place on cookie sheet.
  2. Melt the butter in a small skillet set over medium heat. Add the shallot and cook for 2 minutes, or until soft and sweet, stirring frequently. Transfer the shallots and the remaining butter to a large bowl; cool for 5 minutes.
  3. Meanwhile, whisk in the flour, cornmeal, sugar, baking powder, salt, and pepper into a medium bowl until well mixed together. Add the cheddar and toss until it's coated with the flour mixture. Set aside.
  4. Whisk the eggs into the shallots, then whisk in the milk, yogurt, mustard and Tabasco sauce until mixed and smooth. Using a wooden spoon, quickly stir in the flour mixture until moistened.
  5. Divide the batter equally among the tins, it will almost fill each hole to the top. Bake for 25 minutes, or until the tops are slightly cracked and golden brown. A toothpick or cake tester inserted into the center of a muffin should come out with a few moist crumbs attached.
  6. Set the pan on a wire rack to cool for 10 minutes. Gently rock each muffin back and forth to release it. Remove the muffins from the pan and cool them for 5 more minutes on the rack before serving. If storing or freezing the muffins cool completely, and seal in an airtight container or freezer safe plastic bags. The muffins will stay fresh for 2 days at room temperature or up to 2 months in the freezer.

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