2
cups unbleached flour
2
tablespoons granulated sugar
1
tablespoon baking soda
1/2 teaspoon
salt
2
eggs, lightly beaten
6
tablespoons vegetable oil
1
cup vanilla yogurt, lowfat
3/4
cup whole milk
1
cup banana, mashed
1/2
cup 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. 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 on setting #3.
When preheated, green indicator light will
illuminate. Pour 1/2 cup 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 334 • carb. 37g • pro. 8g •
fat 18g • sat fat 3g • chol 58mg • sod. 604mg •
calc. 95mg • fiber 1g
PUMPKIN WALNUT WAFFLES
For a change, you may substitute
dried cranberries, raisins or even mini
chocolate morsels for the walnuts.
Makes 9 waffles
1-3/4
cups reduced-fat milk
3/4
cup solid pack pumpkin
(not pumpkin pie filling)*
6
tablespoons vegetable oil
2
large eggs, lightly beaten
2-1/4
cups all-purpose flour
1/4
cup packed light brown sugar
4
teaspoons baking powder
1
teaspoon ground cinnamon
1/2
teaspoon baking soda
1/4
teaspoon salt
3/4
cup 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, cinnamon, baking soda,
and salt. Stir to blend. Add the liquid ingredi-
ents 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 1/3 cup
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.
*This is a little less than 1/2 of a 15-ounce can.
Measure out 3/4 cup of the remaining pumpkin
and freeze to make these at another time.
Nutritional Information per waffle:
Calories 307 • carb. 30g • pro. 8g •
fat 18g • sat fat 3g • chol 51mg • sod. 269 mg •
calc. 86 mg • fiber 2g
OATMEAL RAISIN WAFFLES
These waffles taste like an oatmeal
raisin cookie. They are delicious when
spread with apple butter.
Makes 6 waffles
3
tablespoons packed light brown sugar
1-1/2
cups all-purpose flour
1
cup oatmeal (regular rolled oats,
not quick oats)
2
teaspoons ground cinnamon
1-1/2
teaspoons baking powder
1
teaspoon baking soda
1/2
teaspoon salt
1-1/2
cups buttermilk
2
large eggs, lightly beaten
6
tablespoons vegetable oil
(you may substitute unsalted butter,
melted and cooled)
1/2
teaspoon vanilla extract
2/3
cup raisins
Crumble the brown sugar to remove any lumps
and place in a medium bowl with flour, oatmeal,
cinnamon, baking powder, baking soda, and
salt. Stir to blend. Add buttermilk, eggs, oil, and
vanilla. Stir until well blended and smooth. Stir
in raisins. Let batter rest 5 minutes before
using. Preheat your Cuisinart
®
Waffle Iron on
setting #3.
When preheated, green indicator light will
illuminate. Pour a scant 1/2 cup of batter onto
the center of the lower grid; spread batter using
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