Hush Puppy Muffins

The Hubs whipped these up the other night to accompany some fish tacos (is it still a taco if you use a lettuce leaf)?  They're a nice healthier alternative to fried hush puppies, but still with that yummy hush puppy flavor.

INGREDIENTS:
1 box Jiffy corn muffin mix
1 egg
1/3 cup skim milk
1/4 cup flour
1/2 cup onion, finely chopped ( suggest half white onion, half green onion)
2 tsp garlic powder
2 Tbsp parsley
olive oil in a mister (or olive oil spray)

DIRECTIONS:
Heat the oven to 350F.
Combine all the ingredients in a large bowl, mixing well. 
Line a muffin tin with paper wrappers (because we are all about easy cleanup), and then lightly spritz the muffin papers with olive oil (this helps prevent sticking to the muffin wrapper, and also seemed to help the part inside the wrapper get crispy as well).

Divide the batter equally among 12 muffin cups,and then lightly spritz the tops of the batter with olive oil as well. 
Bake for about 12 minutes or until brown and a toothpick inserted in the middle comes out clean.  

Serve warm with fish....tacos? Lettuce wraps?  Whatever.