1/4 c. yellow cornmeal
1/4 c. flour
3/4 tsp. baking powder
1/4 tsp. salt
1/4 tsp. sugar
1/4 tsp. garlic powder
1/4 tsp. celery flakes
1/8 tsp. dried whole dill weed
1/8 tsp. ground red pepper
1 egg white, beaten
2 tbsp. skim milk
2 tbsp. minced green onions
1 tbsp. minced fresh parsley
Vegetable cooking spray

Place first 9 ingredients in a large bowl, stirring well to combine. Combine beaten egg white, milk, and oil 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 inch) muffin pans that have been coated with cooking spray. Bake at 425 degrees for 15-20 minutes or until hush puppies are golden brown. Immediately remove from pans, and serve warm. Yields 8 small hush puppies. Does not rise while baking, so as much batter you put in the pan is as high as they will be.