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Ingredients Jump to Instructions ↓

  1. 1 cup 62g / 2 1/5oz Unbleached all-purpose flour

  2. 1 cup 62g / 2 1/5oz Yellow cornmeal

  3. 1 teaspoon 5ml Sugar

  4. 1 teaspoon 5ml Baking powder

  5. 1 teaspoon 5ml Baking soda

  6. 1/2 teaspoon 2 1/2ml Salt

  7. 1/4 cup 49g / 1.7oz Unsalted butter - (1/2 stick)

  8. 1/2 cup 31g / 1.1oz Finely-diced yellow onion

  9. 1/4 cup 36g / 1 1/3oz Finely-diced red bell pepper

  10. 2 tablespoons 30ml Finely-diced Anaheim chile pepper - optional

  11. 1 tablespoon 15ml Egg - beaten (large)

  12. 1 cup 237ml Buttermilk

  13. 1/4 cup 36g / 1 1/3oz Chopped chives or scallions (both white and pale-green parts)

  14. 2 tablespoons 30ml Chopped fresh parsley

  15. 1 cup 62g / 2 1/5oz Dungeness crabmeat - shredded, and picked over

Instructions Jump to Ingredients ↑

  1. 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.

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