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2 eggs
1
3
⁄
4 cups lowfat
buttermilk
1
⁄3 cup margarine or
butter, melted
1
1
⁄4 cups all-purpose
flour
3
⁄4 cup yellow cornmeal
1 tablespoon sugar
2 teaspoons baking
powder
1 teaspoon baking
soda
1
⁄4
teaspoon salt
1
⁄4 teaspoon allspice
Heat waffle iron. Place eggs in blender jar. Cover
and blend at STIR about 5 seconds. Add buttermilk
and margarine. Blend at MIX about 10 seconds.
Add remaining ingredients. Blend at MIX about
60 seconds; scrape sides of blender jar every
20 seconds.
Bake in hot waffle iron until waffles are golden
brown, about 3 to 5 minutes.
Yield: About 4 servings (2, 4-inch waffles each).
Per serving: About 471 cal, 13 g pro, 60 g car,
20 g fat, 113 mg chol, 1028 mg sod.
Southern Cornmeal Waffles
Topping
1 cup vanilla lowfat
yogurt
1
⁄4 cup maple syrup
Waffles
2 eggs
1
3
⁄4 cups skim or lowfat
milk
3
⁄
4 cup canned pumpkin
2 tablespoons
vegetable oil
2 cups all-purpose
flour
2 tablespoons sugar
2teaspoons baking
powder
1
⁄2 teaspoon cinnamon
1
⁄4 teaspoon salt
1
⁄4 teaspoon nutmeg
1
⁄4 teaspoon cloves
1
⁄4 cup chopped
walnuts
Chopped walnuts for
garnish, if desired
Combine topping ingredients in small bowl.
Set aside.
Heat waffle iron. Place eggs in blender jar. Cover
and blend at STIR about 5 seconds. Add milk,
pumpkin, and oil. Blend at MIX about 10 seconds.
Add remaining ingredients except nuts. Blend at
MIX about 60 seconds; scrape sides of blender jar
every 20 seconds. Add
1
⁄4 cup chopped walnuts.
Blend at STIR about 5 seconds.
Bake in hot waffle iron until waffles are golden
brown, about 3 to 5 minutes. Serve with yogurt
topping and sprinkle with walnuts, if desired.
Yield: About 5 servings (2, 4-inch waffles each).
Per serving: About 452 cal, 15 g pro, 72 g car,
12 g fat, 90 mg chol, 415 mg sod.
Pumpkin Walnut Waffles
PANCAKES AND WAFFLES