Cuisinart WAF-2B manual Banana Nut Waffles, Pumpkin Walnut Waffles

When iron is ready, the audible signal will sound and green indicator light will illuminate. Pour

3⁄4 cup batter onto the center of lower grid; spread batter using a heatproof spatula to within 1⁄2 inch of the edge of the grid. Close lid of waffle iron – green indicator light will turn off. When audible signal sounds and green indicator light turns on again, waffle is ready. Open lid and carefully remove baked waffle. Repeat with remaining batter.

Nutritional information per waffle:

Calories 236 (55% from fat) • carb. 22g • pro. 5g

•fat. 15g • sat. fat 2g • chol. 38mg • sod. 230mg

•calc. 59 mg • fiber 1g

Banana Nut Waffles

Classic waffle for a weekend brunch – top with

warm syrup and sliced fresh bananas.

Makes 12 waffles

2 cups unbleached flour

2tablespoons granulated sugar

2teaspoons baking powder

1teaspoon baking soda

1⁄2teaspoon salt

2eggs, lightly beaten

6tablespoons vegetable oil

1cup lowfat plain yogurt

3⁄4cup lowfat milk

1cup mashed banana

3⁄4cup chopped walnuts or pecans, may be toasted first

Combine flour, sugar, baking powder, baking soda, and salt in a mixing bowl and stir to combine. In a separate bowl whisk together the eggs and oil and stir into dry ingredients. Stir in yogurt. Add milk and stir until mixture is a smooth batter. Stir in banana and walnuts until incorporated. Let batter rest 5 minutes before using. Preheat your Cuisinart® Waffle Iron.

When iron is ready, the audible signal will sound and green indicator light will illuminate. Pour

3⁄4 cup of batter onto the center of lower grid; spread batter using a heatproof spatula to within 1⁄2 inch of the edge of the grid. Close lid of waffle iron – green indicator light will turn off. When audible signal sounds and green indicator light turns on again, waffle is ready. Open lid and carefully remove baked waffle. Repeat with remaining batter.

Nutritional information per waffle:

Calories 297 (48% from fat) • carb. 33g • pro. 7g

•fat 16g • sat. fat 2g • chol. 46mg • sod. 374mg

•calc. 97mg • fiber 1g

Pumpkin Walnut Waffles

For a change, you may substitute dried cranberries, raisins or even mini chocolate morsels for the walnuts.

Makes 14 waffles

13⁄4cups lowfat milk

3⁄4cup solid pack pumpkin (not pumpkin pie filling)*

1⁄3cup vegetable oil

2large eggs, lightly beaten

21⁄4cups all-purpose flour

1⁄4cup packed light brown sugar

4teaspoons baking powder

1⁄2teaspoon baking soda

1teaspoon ground cinnamon

1⁄4teaspoon salt

3⁄4cup chopped walnuts

Place the milk, pumpkin, oil, and eggs in a bowl. Stir to blend; reserve. Place the flour in a large bowl. Crumble the brown sugar to remove the lumps; add to the flour along with the baking powder, baking soda, cinnamon, and salt. Stir to blend. Add the liquid ingredients and whisk until smooth. Let batter rest 5 minutes before using. Preheat your Cuisinart® Waffle Iron.

When iron is ready, the audible signal will sound and green indicator light will illuminate. Stir walnuts into batter. Pour 3⁄4 cup batter onto the center of lower grid; spread batter using a heat- proof spatula to within 1⁄2 inch of the edge of the grid. Close lid of waffle iron – green indicator light will turn off. When audible signal sounds and green indicator light turns on again, waffle is ready. Open lid and carefully remove baked waffle. Repeat with remaining batter.

*This is a little less than 1⁄2 of a 15-ounce can. Measure out 3⁄4 cup of the remaining pumpkin to freeze to make these at another time.

Nutritional information per waffle:

Calories 230 (51% from fat) • carb. 23g • pro. 6g

•fat 13g • sat. fat 2g • chol 38mg • sod. 208 mg

•calc. 64 mg • fiber 2g

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