Baked Hush Puppies – Butter Busters ^

  • on August 10, 2010
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Ingrients & Directions

1/4 c Cornmeal 1/8 t Dillweed
1/4 c Flour 1/8 t Red pepper
3/4 t Baking powder 1/4 c Egg Beaters
1/4 t Lite salt, optional 2 ea Tb skim milk
1 t Sugar 2 ea Tb minced green onion
**OR** 1 ea Tb minced parsley
1/2 ea Pk Sweet ‘n Low 2 t Liquid Butter Buds
1/4 t Garlic powder Nonfat cooking spray
1/4 t Celery flakes

Place first 9 ingredients in a large bowl, stirring well to combine.
combine Egg Beaters, milk and 2 teaspoons liquid Butter buds in a
small bowl, stirring well. Add liquid ingredients to dry ingredients,
stirring just until blended. Gently stir in green onions and parsley.
Spoon 1 tablespoon batter into each of 8 miniature ( 1 3/4″) muffin
cups that have been sprayed with a nonfat cooking spray. Bake at 425F
15-20 minutes or until hush puppies are golden brown. Immediately
remove from muffin tins and serve. Per sugar serving: 43 cal., 0.4g
fat (8%), 0mg chol., 0.4g fiber, 2g pro., 8g carb., 56mg sod. Per S&L
serving: 41 cal., 8.6g carb. Butter Busters by Pam Mycoskie ISBN
0-466-67040-5 Entered by Carolyn Shaw 2-95.

8 servings

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