Crawfish Cornbread Muffins
Fluffy and slightly spicy crawfish cornbread muffins are a little taste of southern spiced heaven.
Video
Equipment
Ingredients
- 2 Each Large Eggs
- 1 (15 Ounce) Can Cream Style Corn
- ⅓ Cup Sour Cream
- 1 teaspoon Liquid Shrimp and Crab Boil
- ½ teaspoon Salt
- ¾ Cup Shredded Mexican Cheese
- 2 Cups Crawfish Tails
- ½ Each Onion small, diced
- ½ Each Jalapeno Peppers diced
- 2 (8.5 Ounce) Boxes Jiffy Corn Muffin Mix
Instructions
- Preheat oven to 400°F and line a 12 count muffin pan with cupcake liners.
- Break the two eggs into a large mixing bowl and whip quickly with a fork.2 Each Large Eggs
- Add the cream style corn, crab boil, salt and sour cream and mix again.1 (15 Ounce) Can Cream Style Corn, ⅓ Cup Sour Cream, 1 teaspoon Liquid Shrimp and Crab Boil, ½ teaspoon Salt
- Fold in the crawfish tails, cheese, diced onions and jalapenos.¾ Cup Shredded Mexican Cheese, 2 Cups Crawfish Tails, ½ Each Onion, ½ Each Jalapeno Peppers
- Gently fold in the corn muffin mix, don't overmix.2 (8.5 Ounce) Boxes Jiffy Corn Muffin Mix
- Spoon into the lined muffin pan and bake for 30 minutes. Check at 25 minutes with a toothpick, inserted into the middle of a muffin - if it comes out clean they're cooked.
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Nutrition
Serving: 1muffin | Calories: 158kcal | Carbohydrates: 21g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 38mg | Sodium: 375mg | Potassium: 125mg | Fiber: 2g | Sugar: 6g | Vitamin A: 107IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 1mg
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