Sunbeam 3856-1 instruction manual egg or equivalent

		B L E N D E R	C O R N M E A L WAFfLEs
		Enjoy a crisp waffle that’s prepared in seconds
1	egg (or equivalent)		2 tsp. (10 ml) baking powder
3/4 cup		(200 ml) milk*	2 tsp. (10 ml) sugar
l/4	cup	(50 ml) vegetable oil	l/4 tsp. (1 ml) salt

1cup (250 ml) all-purpose flour 2 Tbsp. (30 ml) cornmeal

*low-fat or skimmed milk may be used

Preheat Waffle Maker. Put all ingredients into blender container. Cover and process at a medium-high speed until dry ingredients are moistened. Do not over-blend. Pour l/2 cup (125 ml) batter over grids. Close Waffle Maker. Bake until steam

no longer escapes, about 3-5 minutes. Repeat. Serve while hot with warmed syrup.

			YIELD:	4 WAFFLES
EX T R A-SPECIAL WHOLE WU E A T WAffLEs
Feed the gang with these at Sunday Brunch
1 cup (250 ml) milk*	3	eggs	(or equivalent)
1 cup (250 ml) water	1	package (l/4 ounce or 7		g)
l/4 cup (50 ml) butter or margarine		active	dry yeast
l/4 cup (50 ml) honey	1	-l/2	tsp. (7 ml) salt
2-2/3 cups (650 ml) whole wheat flour

*low-fat or skimmed milk may be used

Heat-milk, water, butter and honey at 120°F (48°C). In large mixing bowl, combine flour, eggs, yeast, salt and warmed milk mixture. Mix at low to moisten, then medium-high for 1 minute. Cover and refrigerate several hours or overnight, stirring occasionally.

Preheat Waffle Maker. Pour l/2 cup (125 ml) over grids. Close waffle maker, bake until steam no longer escapes, about 3-4 minutes. Repeat.

Serve while hot with your favorite topping.

Y I E L D : 10 WAFFLES