Grease twelve large (3 x 1 1/2-inch) muffin cups. In a large bowl, combine flour, cornmeal, sugar, baking powder, cinnamon, and salt. In a medium bowl, beat eggs; stir in coffee, butter, yams, and TABASCO® Sauce. Make a well in center of dry ingredients; add yam mixture and stir just until dry ingredients are moistened.
Spoon batter into prepared muffin cups. Bake in a 425°F oven for 20 to 25 minutes or until a toothpick inserted near center comes out clean. Cool 5 minutes on a wire rack; remove from pans. Serve warm or at room temperature.
*Microwave directions: Prepare muffin batter as directed. Spoon about 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 for 4 to 5 1/2 minutes or until toothpick inserted in center comes out clean; turn and rearrange cups or turn muffin pan 1/2 turn once during cooking.
With a small spatula, loosen muffins. Cool 5 minutes on wire rack. Remove from pans. Repeat procedure with remaining batter.