Best Crab Stuffed Corn Muffins Recipes

CORN MUFFINS

Corn Muffins image

Provided by Ina Garten

Time 55m

Yield 12 muffins

Number Of Ingredients 8

Ingredients

3 cups all-purpose flour
1 cup sugar
1 cup medium cornmeal
2 tablespoons baking powder
1 1/2 teaspoons salt
1 1/2 cups whole milk
1/2 pound unsalted butter, melted and cooled
2 extra-large eggs

Steps:

Preheat the oven to 350 degrees F.
Line 12 muffin cups with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and eggs. With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended. Spoon the batter into the paper liners, filling each one to the top. Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean. Cool slightly and remove from the pan.

CRAB DELIGHTS

Crab Delights image

Have these as appetizers or a light lunch. Using English muffins and canned crab meat. You can store in freezer until ready to use, then cook them. This is also good with Clam Chowder for lunch or dinner. Enjoy!

Provided by Ellen Chirichella

Categories Appetizers and Snacks Canapes and Crostini Recipes

Time 20m

Yield 9

Number Of Ingredients 7

Ingredients

1 (6 ounce) can crab meat, drained
5 ounces sharp processed cheese spread
¼ cup butter, softened
2 tablespoons mayonnaise
1 pinch garlic salt
2 tablespoons chopped fresh parsley
6 English muffins, split in half

Steps:

Preheat oven to 400 degrees F (200 degrees C).
In a medium-size mixing bowl, combine crabmeat, cheese spread, butter or margarine, mayonnaise, garlic salt, and parsley. Mix well, and spread on English muffins. Cut the muffins into quarters and arrange them on a cookie sheet.
Bake at 400 degrees F (200 degrees C) for 15 minutes. Broil the muffins for the last minute to get them toasted.

Nutrition Facts : Calories 217.4 calories, Carbohydrate 18.3 g, Cholesterol 39.9 mg, Fat 11.7 g, Fiber 1.4 g, Protein 9.9 g, SaturatedFat 6 g, Sodium 567.3 mg, Sugar 1.4 g

PULLED PORK-STUFFED CORNBREAD MUFFINS RECIPE BY TASTY

Pulled Pork-Stuffed Cornbread Muffins Recipe by Tasty image

Here's what you need: milk, unsalted butter, honey, large eggs, all-purpose flour, yellow cornmeal, sugar, baking powder, salt, nonstick cooking spray, pulled pork, cheddar cheese, barbecue sauce, coleslaw

Provided by Alix Traeger

Categories Appetizers

Yield 6 servings

Number Of Ingredients 14

Ingredients

¾ cup milk
½ cup unsalted butter, 1 stick, melted
2 tablespoons honey
2 large eggs
1 cup all-purpose flour
1 cup yellow cornmeal
¼ cup sugar
1 tablespoon baking powder
1 teaspoon salt
nonstick cooking spray, for greasing
6 tablespoons pulled pork
6 tablespoons cheddar cheese
1 cup barbecue sauce, for serving
1 ½ cups coleslaw, for serving

Steps:

Preheat the oven to 350°F (180°C).
In a medium bowl, whisk together the milk, butter, honey, and eggs until combined.
In a separate large bowl, mix the flour, cornmeal, sugar, baking powder, and salt until combined.
Pour the wet ingredients into the dry ingredients and mix until smooth.
Grease a 6-cup muffin tin with nonstick spray. Using an ice cream scoop or measuring cup, spoon about ¼ cup (70 g) of batter into each cup.
Spoon about 1 tablespoon of pulled pork in the center of the batter.
Top the pork with another ¼ cup (70 g) of batter to cover, using a spoon to spread the batter over the pork if necessary.
Sprinkle about 1 tablespoon of cheddar cheese over each muffin.
Bake for 25 minutes, or until the tops of the muffins spring back when touched.
Remove the muffins from the tin and top with barbecue sauce and coleslaw.
Enjoy!

Nutrition Facts : Calories 617 calories, Carbohydrate 77 grams, Fat 29 grams, Fiber 2 grams, Protein 12 grams, Sugar 39 grams

CHEDDAR STUFFED CORN MUFFINS

Cheddar Stuffed Corn Muffins image

Provided by Erin Jeanne McDowell

Categories main-dish

Time 45m

Yield Makes 12 muffins

Number Of Ingredients 12

Ingredients

Nonstick cooking spray
6 tablespoons unsalted butter, melted
2 tablespoons vegetable oil or other neutral oil
1/2 cup sugar
2 large eggs, at room temperature
1 3/4 cups unbleached all-purpose flour
1 cup fine yellow cornmeal
2 teaspoons baking powder
1/4 teaspoon cayenne pepper
1/2 teaspoon fine sea salt
1 cup buttermilk, at room temperature
6 ounces sharp cheddar cheese, cut into 12 cubes (about 1/2 ounce each)

Steps:

Preheat the oven to 400 degrees F. Lightly grease the wells of a 12-cup muffin pan with nonstick cooking spray.
In a medium bowl, whisk the butter, oil and sugar together until well combined. Add the eggs one at a time and whisk to combine. In another medium bowl, whisk the flour, cornmeal, baking powder, cayenne and salt to combine.
Add half of the flour mixture to the wet ingredients and stir with a rubber spatula to combine. Add the buttermilk and stir to combine, then add the remaining flour mixture and stir well to incorporate.
Use a 1/4-cup scoop to divide the batter among the wells of the prepared muffin pan, filling each just over 3/4 of the way full. Press 1 cube of cheese into the center of each muffin, submerging it fully without reaching the bottom of the pan.
Bake until the surface of the muffin springs back gently to the touch, 17 to 20 minutes, rotating the pan halfway through baking. Let cool inside the pan for 5 to 10 minutes, then remove from the pan. These muffins are best served immediately, warm, so the cheese inside is still gooey.