This old-school favorite gets a healthy update with Greek yogurt and no frying. Use a mini muffin pan for smaller pups.

Heat the oven to 400 F. Lightly coat a muffin pan or baking sheet with cooking spray; set aside. In a medium saute pan, add oil and saute the onions until soft and tender, about 5 minutes. Set aside to cool. In a medium bowl, combine the remaining ingredients with the cooked onions. Mix well. Mixture should be fairly thick. Place 1/4 cup of mixture into each muffin slot or spread mixture on the prepared baking sheet. Bake for 18 to 22 minutes or until a toothpick comes out clean. Serve warm.

• 1/2 teaspoon canola oil
• 1/2 cups finely chopped onions
• 1 cup cornmeal
• 1 cup all-purpose flour
• 2/3 cup nonfat plain Greek yogurt
• 1/3 cup low-fat milk
• 2 eggs
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 1 teaspoon sugar
• 1/4 teaspoon cayenne pepper