Hush puppy muffins
2
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 24 • Difficulty: Easy
Hush puppies are usually deep-fried, but these are baked in a mini-muffin tin instead. Adding creamed corn and shredded onions adds moisture to the batter and helps keep these fritters extra tender when they are baked. These are especially delicious served warm.
Ingredients
Calorie controlled cooking spray
4 spray(s)
Egg, whole, raw
2 large, raw
Green Giant Creamed Style Corn
135 g
Buttermilk
120 ml
Maple Syrup
85 g
Low Fat Spread
2 tablespoon(s), melted
Polenta, Dry
125 g
Plain White Flour
125 g
Baking powder
½ teaspoon(s), level
Onion
50 g, grated, juice added
Green pepper
70 g, chopped
Instructions
1
Preheat the oven to 220°C. Mist a 24 hole mini muffin tin with cooking spray. In a medium bowl, beat the eggs and mix in the corn, buttermilk, maple syrup and butter. Sift in the polenta, flour, baking powder, salt and pepper and whisk until blended. Fold in the grated onion and pepper.
2
Using a tablespoon spoon the mixture into the holes. Bake in the oven for 18-22 minutes, until the muffins are golden brown. Allow to cool slightly before serving.
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