waffles

Classic Waffles

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Though the weather isn’t exactly cooperating, Monday is the first official days of Spring Break for us.  Aside from trying to squeeze in a few extra visits with family, we don’t usually travel much for Spring Break, but we do manage to get in some special foods!  School breaks are a time that I can spend a little extra time planning and making those things that school mornings don’t allow for.  I readily admit, that one more press of the snooze button is usually more important than cooking something.

These Classic Waffles are one of my favorite things to indulge in for a late breakfast or brunch.   They are super easy to make and can be frozen to pop in your toaster or air fryer when you’re back to your normal work day rush.  ~Tracy

Classic Waffles

Ingredients:

2 large eggs

2 cups all purpose flour (you can also use all or part wheat flour)

1 3/4 cups milk

1/2 c. vegetable oil

1 T. sugar

4 tsp. baking powder

1/8 tsp. cream of tartar

1/4 tsp. salt

Instructions:

In a bowl or measuring cup, combine flour, sugar, baking powder, cream of tartar, and salt.  Set aside.

In a large mixing bowl, beat the eggs just until fluffy.  Add milk and vegetable oil and stir to combine.

Slowly pour the dry ingredients into the egg mixture, and beat until smooth.

Generously spray your waffle iron with nonstick cooking spray and heat to manufacturers instructions.

Pay attention to your waffle iron’s instructions about the amount of batter to cook at one time.  My waffle maker makes fairly large waffles and can hold about 3/4 c. of batter per waffle.

Cook waffles in iron until golden brown or until steaming stops.  Many irons also have a ‘done’ feature light.  The number of waffles made will depend on the size of your iron, but my waffle iron can make 5 or 6 waffles with this recipe.

Serve immediately.  I love these the classic way, with butter and syrup, but they’re also great with fresh fruit and whipped cream.

Waffle Muffins

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Valentine’s Day – some people aren’t big fans; others love it.  I’m somewhere in the middle.  I like the holiday.  In fact, I like practically any reason to celebrate.  I like the idea of a day devoted to expressing love…and I like the gifts too, of course!  My husband and I don’t do big gifts for Valentine’s Day though.  We usually get each other a card and he usually picks me up some flowers or candy at the grocery store.

This year, with his work schedule, I knew we wouldn’t see each other much on Valentine’s Day past breakfast time so I wanted to make something for him more special than his usual bowl of Lucky Charms.  The problem is, I’m not a morning person.  Not even a little bit.  Plus, Valentine’s Day this year was on a Thursday and that’s a work day.  Ain’t nobody got time to make breakfast on a work day.   The solution to this problem was to cook breakfast the night before and reheat it quickly in the morning.  I decided to make these Waffle Muffins, boiled eggs, and bacon, all of which was easily reheated and enjoyed quickly before getting ready for work.  I reheated the muffins and the cooked bacon in the air fryer and the eggs in the microwave.  Worked like a charm!  He was impressed that I had made breakfast on a weekday (Frankly, so was I!) and it was delicious – worth getting out of bed a few minutes early!  ~Erin

Ingredients:

  • 10 Eggo Nutri-Grain Low Fat waffles (1 box)
  • 1 c. fat-free half & half
  • 4 large eggs
  • ½ c. brown sugar, packed
  • 1 tsp. pure vanilla extract
  • 1 tsp. ground cinnamon
  • Nonstick cooking spray
  • Maple syrup – for serving, optional

Instructions: 

  1. Toast 5 of the waffles.  You can toast them all but I decided I wanted a mixture of different textures so I didn’t.  Plus, I’m lazy.  Cut the waffles in bite-sized pieces; set aside.
  2. In a large bowl, whisk together the fat-free half & half, eggs, brown sugar, vanilla, and cinnamon until well-combined.  Stir the waffle pieces into the egg mixture, making sure they are all moistened.  Let them soak about 20 minutes while the oven preheats, stirring occasionally.
  3. Preheat the oven to 350°F and spray a 12-hole muffin pan with nonstick cooking spray.  When the oven is preheated, stir the waffle mixture one last time and, using a large spoon or ice cream scoop, disperse the mixture evenly in the pan.
  4. Bake for 25 – 30 minutes (I usually leave mine in the full 30 minutes), until golden brown.
  5. Serve with maple syrup of your choice, if desired.

WW Freestyle Info.:  4 points for one, 9 points for two muffins.