Crab corn muffins

Yield: 1 Servings

Measure Ingredient
1 cup Unbleached all-purpose flour
1 cup Yellow cornmeal
1 teaspoon Sugar
1 teaspoon Baking powder
1 teaspoon Baking soda
½ teaspoon Salt
¼ cup (1/2 stick) unsalted butter
½ cup Yellow onion, finely diced
¼ cup Red bell pepper, finely diced
2 tablespoons Anaheim chile pepper (optional), finely diced
1 large Egg, beaten
1 cup Buttermilk
¼ cup Chives or scallions, chopped
2 tablespoons Fresh parsley, chopped
1 cup Dungeness crabmeat, shredded & picked ov

Preheat the oven to 375 degrees. Butter a muffin pan well. Sift the flour, corn meal, sugar, baking powder, baking soda, and salt together in a bowl and set aside. In a small saute pan, melt the butter and saute the onion and the pepper until soft but not brown. Cool and add to the flour mixture.

Add the egg, buttermilk, chives, parsley, and crab and stir just to combine. Divide the batter among 10 muffin cups (fill two thirds full) and bake on the middle rack for 25 to 30 minutes or until the muffins are puffed and browned. Serve warm or at room temperature.

Yield: 10 muffins

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Posted to MC-Recipe Digest V1 #322 Recipe by: COOKING RIGHT SHOW #CR9669 From: Bill Spalding <billspa@...> Date: Sat, 30 Nov 1996 04:20:04 -0500 (EST)

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