Crab Corn Muffins

Recipe Ingredients

1 cup	62g / 2.2oz	Unbleached all-purpose flour
1 cup	62g / 2.2oz	Yellow cornmeal
1 teaspoon	5ml	Sugar
1 teaspoon	5ml	Baking powder
1 teaspoon	5ml	Baking soda
1/2 teaspoon	2.5ml	Salt
1/4 cup	49g / 1.7oz	Unsalted butter - (1/2 stick)
1/2 cup	31g / 1.1oz	Finely-diced yellow onion
1/4 cup	36g / 1.3oz	Finely-diced red bell pepper
2 tablespoons	30ml	Finely-diced Anaheim chile pepper - optional
1 tablespoon	15ml	Egg - beaten (large)
1 cup	237ml	Buttermilk
1/4 cup	36g / 1.3oz	Chopped chives or scallions
		(both white and pale-green parts)
2 tablespoons	30ml	Chopped fresh parsley
1 cup	62g / 2.2oz	Dungeness crabmeat - shredded, and picked over

Recipe Instructions

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.

This recipe yields 10 muffins.

Source:
COOKING RIGHT with John Ash - From the TV FOOD NETWORK - (Show # CR-9669 broadcast 11-27-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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