Hush Puppy Muffins

Team oven-fried fish, Vinaigrette Coleslaw, and Hush Puppy Muffins for a hearty meal.

Yield: 6 muffins.
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 45
  • Calories from fat: 22%
  • Fat: 1.1g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 1.5g
  • Carbohydrate: 7.2g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 61mg
  • Calcium: 0.0mg


  • 1/4 cup yellow cornmeal
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • Dash of ground red pepper
  • 2 tablespoons finely chopped onion
  • 2 tablespoons skim milk
  • 1 teaspoon vegetable oil
  • 1 egg white, lightly beaten
  • Butter-flavored vegetable cooking spray


  1. Combine first 5 ingredients in a medium bowl; make a well in center of mixture. Combine onion, milk, oil, and egg white; add to dry ingredients, stirring just until dry ingredients are moistened.
  2. Spoon batter into 6 miniature (1 3/4-inch) muffin pan cups coated with cooking spray, filling each three-fourths full. Bake at 425° for 17 minutes or until golden. Remove from pan immediately.
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