Waffle Muffins

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.

Waffle Muffins

Waffle Muffins

Ingredients

    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.
  2. Cut the waffles in bite-sized pieces; set aside.
  3. In a large bowl, whisk together the fat-free half & half, eggs, brown sugar, vanilla, and cinnamon until well-combined.
  4. 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.
  5. Preheat the oven to 350°F and spray a 12-hole muffin pan with nonstick cooking spray.
  6. 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.
  7. Bake for 25 – 30 minutes (I usually leave mine in the full 30 minutes), until golden brown.
  8. Serve with maple pancake syrup, if desired.

Notes

WW Freestyle Info: Makes 12 servings. 4 SmartPoints for 1 or 9 SmartPoints for 2.

https://foursistersdish.com/2019/02/18/waffle-muffins/

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