Potato Chip-Crusted Hush Puppy Muffins

By Coppermouse

All the deep-fried flavor without the fat, our hush puppies are sprinkled lightly with finely crushed potato chips and baked in mini-muffin tins. They look like little corn muffins, but taste like the real deal

Ingredients

• 1 cup all-purpose flour
• 1 cup cornmeal
• 2 tablespoons sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 2 large eggs
• 3/4 cup buttermilk
• 1/4 cup vegetable oil
• 1/2 small onion, grated
• 1/2 cup finely crushed potato chips

Preparation

Step 1

Preheat the oven to 400 degrees F. Generously spray a 24 cup mini-muffin tin with nonstick spray.

Whisk together the flour, cornmeal, sugar, baking powder, salt and baking soda in a medium bowl. Whisk the buttermilk, eggs and oil in a large bowl until blended. Add the egg mixture to the flour mixture just until combined. Stir in the onion.

Fill each cup with the batter (you can fill it to the top). Sprinkle each with the crushed potato chips. Bake until a toothpick inserted in the center comes out clean, 10-12 minutes. Serve warm.

Tip: This recipe was tested using a dark muffin pan, which retains more heat than a lighter pan. If using lighter colored aluminum muffin pans, increase oven temperature to 425 degrees F.