Hush Puppy Muffins Recipes

HUSH PUPPY MUFFINS

Hush Puppy Muffins image

For years I have been looking for a good baked Hush Puppy recipe to satisfy the craving for them in a healthier way and I have finally found it! I made these and they were a definate hit! I made them using mini-muffin tins to make them more crusty, just like a regular hush puppy, and I got 18 mini muffins out of it. Hope you like them as much as we did!

Provided by Elaine

Categories Breads

Time 20m

Yield 12 regular muffins, 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2/3 cup yellow cornmeal or 2/3 cup white cornmeal
1/3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 large egg whites
3/4 cup onion, minced
1/3 cup milk
2 teaspoons dried parsley
1 tablespoon vegetable oil
1/4 teaspoon ground black pepper

Steps:

Preheat oven to 450 degrees. Grease a 12 cup muffin pan or you can use a mini muffin pan.
Combine cornmeal, flour, baking powder and salt in a large bowl.
In a separate bowl, combine egg whites, onion, milk, parsley, oil and pepper.
Add to dry ingredients stirring just until moistened.
Spoon into prepared muffin tins.
Bake for 10-12 minutes or until lightly browned. Remove and cool on a rack for 5 minutes. Serve immediatlely.

Nutrition Facts : Calories 176.8, Fat 5, SaturatedFat 1, Cholesterol 2.8, Sodium 428.5, Carbohydrate 27.9, Fiber 2.4, Sugar 1.6, Protein 5.6

BAKED HUSH PUPPIES

Baked Hush Puppies image

Here's a healthier alternative to the usual deep-fried hush puppies. I think these look like mini corn muffins, but they taste the way a hush puppy should. Originally from an August 1983 issue of Bon Apetit from "The Cook's Exchange Readers' Best Recipes".

Provided by Leslie in Texas

Categories Quick Breads

Time 40m

Yield 12-18 hush puppies

Number Of Ingredients 10

Ingredients

1 cup yellow cornmeal
1 cup all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon sugar
1/4 teaspoon cayenne pepper
1/2 cup onion, finely diced
2 eggs, beaten
2/3 cup milk
4 tablespoons canola oil

Steps:

Preheat oven to 425 degrees.
Spray cups of mini muffin pans with nonstick vegetable spray.
Blend cornmeal, flour,baking powder, salt, sugar and red pepper in medium bowl.
Stir in onion.
Beat eggs, milk and oil in small bowl.
Add to cornmeal mixture and stir just until blended.
Spoon batter into prepared muffin pan, filling cups 1/2 to 2/3 full.
Bake until golden, about 15 to 20 minutes, or until a toothpick inserted into center comes out clean.
Serve immediately.

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