4cups
3⁄4cup whole wheat flour
3⁄4cup honey toasted wheat germ
3tablespoons baking powder
11⁄2 teaspoons salt
41⁄2 cups lowfat milk
6large eggs, lightly beaten
1cup vegetable oil
11⁄2 teaspoons vanilla extract
3cups finely diced or shredded apple (1 apple, 8 ounces, peeled and cored)
11⁄2 cups finely chopped walnuts
Crumble the brown sugar into a medium bowl to remove all lumps. Add the flours, wheat germ, baking powder and salt. Stir to blend. In another bowl, combine the milk, eggs, oil, and vanilla; stir with a whisk. Add the wet mixture to the dry mixture and stir until smooth. Stir in the apple and walnuts. Let batter rest 5 minutes before using. Preheat your Cuisinart® Waffle Iron on setting #3.
When preheated, green indicator light will illuminate. Pour 2 cups of batter along the center of the 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 indi- cator light will turn off. When green indicator light turns on again, waffle is ready. Open lid and carefully remove baked waffle. Repeat with remaining batter. For best results, serve imme- diately.
Nutritional information per waffle:
Calories 305 (48% from fat) • carb. 33g • pro. 8g
•fat 16g • sat. fat 2g • chol. 57mg • sod. 319mg
•calc. 85mg • fiber 2g
Banana Walnut Waffles
Classic waffles for a weekend brunch. Makes 24 waffles
4 cups
4tablespoons granulated sugar
2tablespoons baking soda
1teaspoon salt
4eggs, lightly beaten
3⁄4cup vegetable oil
2cups vanilla yogurt, lowfat
11⁄2 cups whole milk
2cups banana, mashed
1cup walnuts, chopped
Combine flour, sugar, 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 and then milk 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 on setting #3.
When preheated, green indicator light will illuminate. Pour 2 cups of batter onto the center of the lower grid. Allow batter to spread toward edges for 5 seconds. Close lid of waffle iron
–green indicator light will turn off. When green indicator light turns on again, waffle is ready. Open lid and carefully remove baked waffle. Repeat with remaining batter. For best results, serve immediately.
Nutritional information per waffle:
Calories 223 (47% from fat) • carb. 25g • pro. 5g
•fat 12g • sat. fat 2g • chol. 38mg • sod. 403mg
•calc. 63mg • fiber 1g
Pumpkin Walnut Waffles
For a change, you may substitute dried cranberries, raisins or even mini chocolate morsels for the walnuts.
Makes 18 waffles
31⁄2 cups
11⁄2 cups solid pack pumpkin* (not pumpkin pie filling)
3⁄4cup vegetable oil
4large eggs, lightly beaten
41⁄2 cups
1⁄2cup packed light brown sugar
2tablespoons baking powder
1teaspoon baking soda
2teaspoons ground cinnamon
1⁄2teaspoon salt
11⁄2 cups chopped walnuts
Place the milk, pumpkin, oil, and eggs in a bowl. Stir until smooth; 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 on setting #3.
When preheated, green indicator light will illuminate. Stir walnuts into batter. Pour 2 cups of batter along the center of the lower grid. Allow batter to spread toward edges for 5 sec-
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