KitchenAid 5 Speed Professional Blender manual Southern Cornmeal Waffles, Pumpkin Walnut Waffles

WAFFLES

Southern Cornmeal Waffles

PANCAKES AND

2 eggs

13⁄4 cups lowfat buttermilk

1⁄3 cup margarine or

butter, melted

11⁄4 cups all-purpose flour

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, 4-inch waffles each).

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 all-purpose flour

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, 4-inch waffles each).

Per serving: About 452 cal, 15 g pro, 72 g car, 12 g fat, 90 mg chol, 415 mg sod.

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