Breakfast
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Makes 9 six-inch round heart waffles.
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Makes 9 six-inch round heart waffles.
For a change, you may substitute dried cranberries, raisins or even mini chocolate morsels for the walnuts.
carb. 30g
pro. 8g
fat 18g
sat. fat 2g
chol. 51mg
sod. 269mg
calc. 86mg
fiber 2g
Ingredients
1¾ cup reduced fat milk ¾ cup solid pack pumpkin* 6 tablespoons vegetable oil 2 large eggs, lightly beaten 2¼ cups all-purpose flour ¼ cup packed light brown sugar 4 teaspoons baking powder 1 teaspoon ground cinnamon ½ teaspoon baking soda ¼ teaspoon salt ¾ cup chopped walnuts
Preparation
Place the milk, pumpkin, oil, and eggs in a bowl. Stir to blend; 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, cinnamon, baking soda, and salt. Stir to blend. Add the liquid ingredients and whisk until smooth. Let batter rest 5 minutes before using. Preheat the Cuisinart® Heart Waffle Maker on setting #3 (green indicator light will be illuminated when preheated). Stir walnuts into batter. Pour ⅓ cup batter onto the center of the lower grid. Allow batter to spread towards edges for 5 seconds. Close lid of waffle maker - indicator light will turn red. When light turns green again, waffle is ready. Open lid and carefully remove baked waffle. Repeat with remaining batter. For best results, serve immediately. You may keep waffles warm on a rack placed on a baking sheet in a warm (200°F) oven.