Crab and Spinach Egg Muffins

My husband brought me a vintage Betty Crocker cookbook called Dinner in a Dish circa 1965. In it is a recipe that combines a cream sauce with crab, veggies, egg and the spice mace. Mace is like a strong nutmeg. I thought the flavor would go really nicely with the sweet crab and an egg quiche instead of a dripping cream sauce that won't freeze well. 

I just love the cover and the graphics inside. I may have to spend my garage saling this summer looking for old cookbooks.

Crab and Spinach Egg Muffins

1/2 cup millet

1 tbs butter

8 oz fresh spinach cut into small strips. 

1/2 onion diced

4 eggs

1/4 cup light cream (or add 1/4 cup milk)

1 cup milk

1 tsp orange zest

1/4 cup fresh squeezed orange juice 

1 tsp mace

1. Cook your millet by dropping it in 1 1/2 cups boiling water. Turn down the heat to simmer for 30 - 40 mintues or until the water is soaked up by the grain. 

2. In a large pot add butter and melt on medium heat. Add in chopped onions and cook for 2 minutes. Add in spinach and wilt. Set aside. 

3. In a large bowl add 4 eggs, milk, cream, orange juice and mix with an electric mixer. Add in mace, zest, millet, sinach mixture, and chopped up cooked crab meat. 

4. Scoop into a heavily greased muffin pan - the cups almost full. 

5. Bake at 350 for 30-40 minutes. 

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