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WAFFLES
Southern Cornmeal Waffles
PANCAKES AND
2 eggs
13⁄4 cups lowfat buttermilk
1⁄3 cup margarine or
butter, melted
11⁄4 cups
3⁄4 cup yellow cornmeal
1tablespoon sugar
2teaspoons baking powder
1teaspoon baking soda
1⁄4 teaspoon salt
1⁄4 teaspoon allspice
Heat waffle iron. Place eggs in blender jar. Cover and blend at STIR about 5 seconds. Add buttermilk and margarine. Blend at MIX about 10 seconds. Add remaining ingredients. Blend at MIX about 60 seconds; scrape sides of blender jar every
20 seconds.
Bake in hot waffle iron until waffles are golden brown, about 3 to 5 minutes.
Yield: About 4 servings (2,
Per serving: About 471 cal, 13 g pro, 60 g car, 20 g fat, 113 mg chol, 1028 mg sod.
Pumpkin Walnut Waffles
Topping
1cup vanilla lowfat yogurt
1⁄4 cup maple syrup
Waffles
2 eggs
13⁄4 cups skim or lowfat milk
3⁄4 cup canned pumpkin
2tablespoons vegetable oil
2cups
2 tablespoons sugar
2teaspoons baking powder
1⁄2 teaspoon cinnamon
1⁄4 teaspoon salt
1⁄4 teaspoon nutmeg
1⁄4 teaspoon cloves
1⁄4 cup chopped walnuts
Chopped walnuts for garnish, if desired
Combine topping ingredients in small bowl. Set aside.
Heat waffle iron. Place eggs in blender jar. Cover and blend at STIR about 5 seconds. Add milk, pumpkin, and oil. Blend at MIX about 10 seconds. Add remaining ingredients except nuts. Blend at MIX about 60 seconds; scrape sides of blender jar every 20 seconds. Add 1⁄4 cup chopped walnuts. Blend at STIR about 5 seconds.
Bake in hot waffle iron until waffles are golden brown, about 3 to 5 minutes. Serve with yogurt topping and sprinkle with walnuts, if desired.
Yield: About 5 servings (2,
Per serving: About 452 cal, 15 g pro, 72 g car, 12 g fat, 90 mg chol, 415 mg sod.
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