4
cups all-purpose flour
3
⁄
4
cup whole wheat flour
3
⁄
4
cup honey toasted wheat germ
3
tablespoons baking powder
1
1
⁄
2
teaspoons salt
4
1
⁄
2
cups lowfat milk
6
large eggs, lightly beaten
1
cup vegetable oil
1
1
⁄
2
teaspoons vanilla extract
3
cups finely diced or shredded apple
(1 apple, 8 ounces, peeled and cored)
1
1
⁄
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 all-purpose flour
4
tablespoons granulated sugar
2
tablespoons baking soda
1
teaspoon salt
4
eggs, lightly beaten
3
⁄
4
cup vegetable oil
2
cups vanilla yogurt, lowfat
1
1
⁄
2
cups whole milk
2
cups banana, mashed
1
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 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
3
1
⁄
2
cups reduced-fat milk
1
1
⁄
2
cups solid pack pumpkin*
(not pumpkin pie filling)
3
⁄
4
cup vegetable oil
4
large eggs, lightly beaten
4
1
⁄
2
cups all-purpose flour
1
⁄
2
cup packed light brown sugar
2
tablespoons baking powder
1
teaspoon baking soda
2
teaspoons ground cinnamon
1
⁄
2
teaspoon salt
1
1
⁄
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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