1 1/2 cups freshly grated cheddar cheese (if you can find a beer cheddar, use that!)
Preheat oven to 350 degrees. Generously grease a 12-cup muffin pan (or a giant 6-cup muffin pan).
Heat 1 tablespoon butter in a large skillet over medium-high heat and add ramps. Saute for 2-3 minutes, just until slightly wilted. Remove from heat and set aside.
In a large bowl, whisk together egg, milk, broth, olive oil, sugar, salt, and mustard. Add flour and baking powder and stir gently until evenly combined.
Fold in grated cheese and cooked ramps.
Divide into prepared muffin pan, and bake about 20 minutes, or until puffed up, golden around the edges, and a tester inserted in center comes out clean.
(Giant muffins will take about 5-7 minutes longer.)
****Ramps are a wonderful thing, but they're rare and only available for about 5 minutes a year, so please feel free to substitute scallions, chives (leave them uncooked) or even sauteed shallots. A touch of something onion-y is all you need!