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.
In a separate bowl, whisk together the buttermilk, cream style corn, vegetable oil and eggs. Whisk into the dry ingredients until fully moistened.
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.
Bake for 25 minutes or until golden and a toothpick inserted into the center shows moist crumbs. Serve hot. Yield: 16 crab corn muffins