Waffles Prep: 5 min; Bake: 15 min Makes 6 7-inch round waffles 2 large eggs 2 cups all-purpose or whole wheat flour 1 3/4 cups milk 1/2 cup vegetable oil 1 tablespoon granulated or brown sugar 4 teaspoons baking powder 1/4 teaspoon salt 1. Heat waffle iron 2. Beat eggs in large bowl with hand beater until fluffy. Beat in remaining ingredients just until smooth 3. Pour a scant 2/3 cup batter from pitcher onto center of hot waffle iron. (Check manufacturer's directions for recommended amount of batter.) Close lid of waffle iron 4. Bake about 5 minutes or until steaming stops. Carefully remove waffle. Serve immediately. Repeat with remaining batter *If using self-rising flour, omit baking powder and salt **1/2 cup margarine or butter, melted, can be substituted for the oil 1 Waffle Square: Calories 380 (Calories from Fat 200); Fat 22g (Saturated 4g); Cholesterol 80mg; Sodium 480mg; Carbohydrate 38g (Dietary Fiber 0g); Protein 8g Lighter Waffles For 2 grams of fat and 210 calories per serving, substi- tute 1 egg plus 2 egg whites for the 2 eggs and 1/4 cup unsweetened applesauce for 1/4 cup of the oil Nut Waffles For each waffle, pour batter onto center of hot waffle iron. Immediately sprinkle with about 2 tablespoons coarsely chopped or broken nuts for each 7-inch waffle
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