Recipe - Crab Corn Muffins

1 cup Unbleached allpurpose flour
1 cup Yellow cornmeal
1 teaspoon Sugar
1 teaspoon Baking powder
1 teaspoon Baking soda
One half teaspoon Salt
One fourth cup (One half stick) unsalted butter
One half cup Yellow onion, finely minced
One fourth cup Red bell pepper, finely
minced
2 tablespoon Anaheim chile pepper
(optional), finely minced
1 lg Egg, beaten
1 cup Buttermilk
One fourth cup Chives or scallions, chopped
2 tablespoon 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 MCRecipe Digest V1 #322

Recipe by: COOKING RIGHT SHOW #CR9669

From: Bill Spalding billspa@icanect.net

Date: Sat, 30 Nov 1996 04:20:04 0500 (EST)