Waffles
Prep: 5 min; Bake: 15 min
Makes six 7-inch round waffles
2 large eggs
2 cups all-purpose or whole wheat flour
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 cup or pitcher
onto center of hot waffle iron. (Check manufaturer'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 38mg (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 the 1/4 cup of the oil
Nut Waffles:
For each waffle, pour batter onto center of waffle iron. Immediately sprinkle
with
about 2 tablespoons coarsely chopped or broken nuts for each 7-inch waffle.
God Bless you all. Angel Grubaugh
[Non-text portions of this message have been removed]
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