Cornmeal Crab Muffins Recipes

CORNMEAL CRAB MUFFINS

Cornmeal Crab Muffins image

I can't remember where I got this recipe -in a box on the closet floor. These are light and fluffy. The cornmeal just sets these little muffins up as great appetizers when baked in mini muffin tins or make in your regular muffin cups. The taste is delightful. Serve with honey-lemon butter or Ala- natural... Enjoy!

Provided by Pat Duran

Time 40m

Number Of Ingredients 17

Ingredients

CRAB FILLING:
8 oz canned crabmeat, flaked or fresh
1 1/2 Tbsp mayonnaise
1/4 tsp worcestershire sauce
1 tsp chili sauce or hot sauce
1 tsp grated lemon zest
1/2 c grated pepper jack cheese
salt and pepper to taste
CORNMEAL MUFFIN:
1 c bisquick
1 c yellow cornmeal
1/2 tsp salt
1/2 tsp baking soda
1 Tbsp minced green onion
2 large eggs,beaten
1 c dairy buttermilk
1/2 c melted butter

Steps:

1. Heat oven to 375^. Spray muffin cup with non stick spray;set aside. Crab Filling: Combine all ingredients in a bowl; mixing to combine well. Set aside.
2. Cornmeal Muffins: Combine bisquick, cornmeal, baking soda and salt in a large bowl; whisk to blend. Whisk buttermilk,and eggs together. Pour buttermilk mixture, onions and melted butter into flour mixture. Using a rubber spatula, gently FOLD liquid mixture into flour mixture until just blended..do not stir.
3. Fill prepared muffin tins 1/2 full with the batter, then place equal amounts of the crab filling into each cup. Cover filling with remaining muffin batter. Bake for 25-30 minutes until toothpick inserted in center comes out clean and muffins are golden. Let set in pan for 5 minutes then use a knife to aid removal from tins.Cool on wire rack. Serve with honey-lemon butter or nothing at all..Emjoy- delicious!

UNBELIEVABLY MOIST CORNMEAL MUFFINS

Unbelievably Moist Cornmeal Muffins image

From a Gay Lea recipe flyer. Definitely not a low fat recipe. Tried numerous recipes previously with mixed results (too dry, too crumbly), but these are always mmmm....perfect! Enjoy with soup, salad, chili. Add grated cheese if you wish. Can be frozen.

Provided by fluffystew

Categories Quick Breads

Time 35m

Yield 12 muffins

Number Of Ingredients 8

Ingredients

1 1/4 cups cornmeal
1 cup all-purpose flour
1/3 cup white sugar
1 tablespoon baking powder
3/4 teaspoon salt
2 eggs
1 1/2 cups gay lea sour cream (light)
3/4 cup butter, melted and cooled

Steps:

Preheat oven to 400 degrees.
Grease or put muffin cups into a 12-muffin pan. (or use a 9-inch square baking pan).
Combine dry ingredients in a bowl: cornmeal, flour, sugar, baking powder, salt.
In another bowl, combine wet ingredients: eggs, sour cream and melted butter.
Add wet ingredients into the dry and mix well.
Put into muffin cups or baking pan.
Bake 15-20 minutes or until a toothpick comes out clean.

Nutrition Facts : Calories 275.1, Fat 18.5, SaturatedFat 10.9, Cholesterol 76.5, Sodium 377, Carbohydrate 24.4, Fiber 1.2, Sugar 6.7, Protein 3.9

BASIC CORN MUFFINS

Basic Corn Muffins image

A simple but delicious muffin recipe that can easily be dressed up by adding jalapenos, honey or anything else.

Provided by Doug Matthews

Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 8

Ingredients

1 cup cornmeal
1 cup all-purpose flour
⅓ cup white sugar
2 teaspoons baking powder
½ teaspoon salt
1 egg, beaten
¼ cup canola oil
1 cup milk

Steps:

Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners.
In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups.
Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.

Nutrition Facts : Calories 154 calories, Carbohydrate 22.5 g, Cholesterol 17.1 mg, Fat 5.9 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 0.8 g, Sodium 196.1 mg, Sugar 6.6 g

SWEET CORNMEAL MUFFINS

Sweet Cornmeal Muffins image

My husband, Axtell, was a fan of the cornmeal muffins from a restaurant we visited. I found a similar recipe and cut it down to serve two. These muffins are his favorite.-Marie Kramer, Kirkwood, Missouri

Provided by Taste of Home

Time 25m

Yield 4 muffins.

Number Of Ingredients 8

Ingredients

2 tablespoons sugar
4 teaspoons canola oil
1 egg, beaten or 1/4 cup egg substitute
2 tablespoons milk
1/4 cup cornmeal
1/4 cup all-purpose flour
1/2 teaspoon baking powder
Pinch salt

Steps:

In a small bowl, combine the sugar, oil, egg, and milk. In another bowl, combine dry ingredients; stir in sugar mixture just until moistened. , Coat four muffin cups with cooking spray or use paper liners. Divide batter among muffin cups. Bake at 400° for 15-18 minutes or until lightly browned.

Nutrition Facts : Calories 153 calories, Fat 6g fat, Cholesterol 0 cholesterol, Sodium 87mg sodium, Carbohydrate 20g carbohydrate, Fiber 4g protein.

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