Crab corn muffins
1 Servings
Ingredients
| Quantity | 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 |
Directions
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)