Hushpuppies are a Southern-fried cornmeal treat. Baking instead of frying takes these muffins in a healthier direction, as does the substitution of egg whites for whole eggs.

Hushpuppy Muffins

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

1. Preheat oven to 450°F (230°C). Grease a 12-cup muffin pan; set aside.
2. Combine cornmeal, flour, baking powder, and salt in a large bowl.
3. 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.
4. Bake for 10 minutes or until lightly browned. Remove and cool on a rack for 5 minutes. Serve immediately.

Makes 1 dozen muffins.

Tip: These crunchy little finger foods are great snacks for after school or between meals. Serve them, with sour cream and salsa, alongside a few slices of sweet tomatoes or a crisp salad.