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BLUEBERRY WHOLE WHEAT AND BRAN WAFFLES
2
⁄3 cup all-purpose flour
2
⁄3 cup whole wheat flour
1 cup unprocessed bran (available at natural food stores)
1 tablespoon baking powder
1
⁄2 teaspoon salt
2 large eggs, separated
1
⁄3 cup brown sugar
1
1
⁄2 cups milk
1
⁄2 cup butter, melted
1
1
⁄2
cups blueberries, fresh or frozen
Lightly grease and preheat the Waffle Baker. In a large bowl, with a
wooden spoon, stir together the all-purpose flour, whole wheat
flour, bran, baking powder, and salt. In a medium bowl, with an
electric mixer, lightly beat the egg yolks and sugar. With a wooden
spoon, stir in the milk and melted butter. With a wooden spoon, stir
the egg yolk mixture into the flour mixture until just moistened; do
not beat. In a small bowl, with an electric mixer, beat the egg
whites just until stiff. With a rubber spatula, gently fold the egg
whites and the blueberries into the batter. Pour batter into the cen-
ter of each waffle section of the Grid Surface. Close the Lid and
bake to the desired crispness. Remove waffles. Repeat with the
remaining batter.
YIELD: approximately 12 4-inch waffles
TMWB4BELW&CAN_IB_12-5-07 5/12/07 5:53 PM Page 9