Kickin’ Crab Corn Muffins

This post brought to you by Martha White ~  These Kickin’ Crab Corn Muffins are made with sweet cornbread filled with jumbo lump crab  meat otherwise known as potluck food done right. I truly love potlucks and potluck food. I was raised attending family and church potlucks regularly. I think it’s the sense of community and sharing that goes along with potlucks that makes everyone feel warm and fuzzy and then there’s the incredible spread of food.

Don’t forget to pop over and see what the others are cooking, you can see their links at the end of the recipe post.  For today’s potluck I’m sharing these over-the-top kickin’ crab corn muffins that are sure to be a hit of your special gathering.

Disclosure:  This is a sponsored conversation written by me for Martha White. The opinions and text are all mine.  Thank you for being supportive and allowing me to share brands with you that I enjoy. 

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Kickin' Crab Corn Muffins

Author Melissa Sperka

Ingredients

• Ingredients you’ll need:
• 1 [7] oz Martha White Sweet Yellow Cornbread & Muffin Mix
• 1 cup Martha White Self-Rising flour
• 2 tsp seafood seasoning [i.e. Seafood Magic or Old Bay]
• 1 tsp garlic powder
• 1 cup whole buttermilk
• 1 [8] oz cream style corn
• 1/3 cup vegetable oil
• 2 large eggs
• 2 cup shredded pepper jack cheese
• 8 oz jumbo lump crab meat
• 1 jalapeno pepper chopped
• 4 Tbsp chopped red bell pepper
• 2 green onion chopped
• 2 Tbsp butter

Instructions

1. Preheat the oven to 400°F. Spritz 16 muffin cups with cooking spray. Set aside. In a medium-size mixing bowl sift together the corn muffin mix, self rising flour, seafood seasoning and garlic powder.
2. In a separate bowl, whisk together the buttermilk, cream style corn, vegetable oil and eggs. Whisk into the dry ingredients until fully moistened.
3. On the stovetop over medium-high heat, saute the chopped jalapeno, red bell pepper, green onion with 2 Tbsp butter. Season with salt and black pepper to your taste. Cook for 1-2 minutes until softened. Add the shredded cheese, crab meat and cooked vegetables to the batter. Mix well. Fill the muffin cups 2/3 full.
4. Bake for 25 minutes or until golden and a toothpick inserted into the center shows moist crumbs. Serve hot. Yield: 16 crab corn muffins