New books, summer, and me

I have been one busy person the past few months.  Unfortunately, things like this blog have been neglected in the meantime.  Good intentions don’t create real blog posts!

So here’s what’s been happening.

abc muffins kindle cover

First, there was a “preview” book released in April or early May called A B C Muffins.  That had 35 different muffin recipes that were from the upcoming book, The Big Book of A-Z Muffins, which had a lot more recipes and photographs, which was part of what was keeping me busy.

I’ve made a lot of muffins, even after the weather got warm enough here on the Gulf Coast that baking wasn’t really all that appealing.  With that said…it has been published and is available through Amazon right here for $4.99.

Kindle THUMBNAIL

Just to share with my readers, here is a recipe that you should enjoy–Crab Au Gratin Muffins.

100_0961

 

The recipe calls for inexpensive imitation crab, but if you have fresh crab, it would make them even better!  These are delicious and well worth making, despite summer’s heat.

Cheesy, crab-by, and delicious, they are moist too.  If you want to serve these as an appetizer, bake them in a mini-muffin pan.  To bake ahead, cook them just until done, remove and cool.  Refrigerate until just before serving and reheat in microwave.  No one will realize that you “cheated” and baked them the day before!

Crab au Gratin Muffins

  • 1 ½ c. self-rising flour
  • 1 c. yogurt
  • 2 eggs
  • ½ c. melted butter or margarine
  • 1 c. shredded cheddar cheese
  • 8 oz. imitation crab, coarsely chopped
  • ¼ c. milk
  • 1 c. frozen seasoning mix, thawed (peppers, celery & onions)
  • about 2 tbsp. grated Parmesan cheese, for sprinkling muffin tops

Preheat oven to 400° degrees F.  Generously grease 12 muffin cups.

In mixing bowl, whisk 2 eggs, yogurt and milk together.  Add melted butter and whisk until mixture is creamy.  Stir in crab meat, cheese, and seasoning mix.  Fold in flour, stirring just until all ingredients are evenly moistened.

Divide thick batter between muffin cups, pressing down lightly to ensure that the bottom of the muffin cup is filled.  Sprinkle tops of unbaked muffins with grated Parmesan cheese.

Bake muffins in preheated oven for 20-25 minutes, or until golden brown and tops of muffins spring back when lightly touched.  Cool in pans for 5 minutes before removing.  Serve muffins hot or warm.  Refrigerate leftovers.

 

About giascott

Writer, blogger, cook, grandmother, mother, wife, radio personality, outdoor enthusiast, dog enthusiast, crafter, artist, and part-time nut~~I've earned a lot of t-shirts in my day! I'm one of those crazy independent women who can cut down a tree, build you a shed, sew you a dress, cook your dinner, make some soap, pitch a tent, build a fire, catch some fish, dig in the garden, chase a kid or two, write you a poem, paint you a picture, and a dozen other things...just don't ask me to sing! I'm also embarking on a relatively new portion of my life, one of being disabled. I'm learning some lessons along the way about a lot of things too.
This entry was posted in Breads, Breakfast & Brunch, buffet, Easy, Entertaining, Fish & Seafood, Make-Ahead, Potlucks & church suppers, Quick, Recipes, Southern and tagged , , , , . Bookmark the permalink.

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