Preheat oven to 425°F. Grease twelve 3 x 1 1/2-inch muffin cups. In large bowl, combine flour, cornmeal, sugar, baking powder, cinnamon and salt. In medium bowl, beat eggs; stir in coffee, butter, yams and Tabasco pepper sauce. Make well in center of dry ingredients; add yam mixture and stir just to combine. Spoon batter into prepared muffin cups. Bake 20 to 25 minutes or until cake tester inserted in center comes out clean. Cool 5 minutes on wire rack.

Remove from pans. Serve warm or at room temperature. Makes 12 muffins.

*Microwave directions: Prepare muffin batter as directed above. Spoon approximately 1/3 cup batter into each of 6 paper baking cup-lined 6-ounce custard cups or microwave-safe muffin pan cups. Cook, uncovered, on High 4 to 5 1/2 minutes or until cake tester inserted in center comes out clean; turn and rearrange cups or turn muffin pan 1/2 turn once during cooking.

With small spatula, remove muffins. Cool 5 minutes on wire rack. Remove from pans. Repeat procedure with remaining batter. Serve warm or at room temperature.