26
2 eggs
13⁄4cups lowfat
buttermilk
1⁄3cup margarine or
butter, melted
11⁄4cups all-purpose
flour
3⁄4cup yellow cornmeal
1 tablespoon sugar
2 teaspoons baking
powder
1 teaspoon baking
soda
1⁄4teaspoon salt
1⁄4teaspoon 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.
Southern Cornmeal Waffles
Topping
1cup vanilla lowfat
yogurt
1⁄4cup maple syrup
Waffles
2eggs
13⁄4cups skim or lowfat
milk
3⁄4cup canned pumpkin
2tablespoons
vegetable oil
2cups all-purpose
flour
2tablespoons sugar
2teaspoons baking
powder
1⁄2teaspoon cinnamon
1⁄4teaspoon salt
1⁄4teaspoon nutmeg
1⁄4teaspoon cloves
1⁄4cup 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 1⁄4cup 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.
Pumpkin Walnut Waffles
PANCAKES AND WAFFLES