Blueberry Whole Wheat Waffles
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per waffle: about | - |
| cal | 230230 cal |
| pro | 8 g8g pro |
| total fat | 8 g8g total fat |
| sat. fat | 2 g2g sat. fat |
| chol | 52 mg52mg chol |
| carb | 32 g32g carb |
| fibre | 2 g2g fibre |
| sodium | 233 mg233mg sodium |
| Sugars | 5 g5g Sugars |
Ingredients
- 1-1/2 cups all-purpose flour 1-1/2 cups all-purpose flour
- 1/2 cup whole wheat flour 1/2 cup whole wheat flour
- 2 tbsp wheat germ 2 tbsp wheat germ
- 2 tbsp skim milk powder 2 tbsp skim milk powder
- 1 tbsp baking powder 1 tbsp baking powder
- 1/4 tsp salt 1/4 tsp salt
- 1/4 tsp ground nutmeg 1/4 tsp ground nutmeg
- 2 eggs 2 eggs
- 2 cups 2% reduced fat milk 2 cups 2% reduced fat milk
- 3 tbsp Splenda® No Calorie Sweetener, Granular 3 tbsp Splenda® No calorie Sweetener, Granular
- 3 tbsp vegetable oil 3 tbsp vegetable oil
- 1 cup fresh blueberries 1 cup fresh blueberries
Preparation
In bowl, whisk all-purpose flour, whole wheat flour, wheat germ, skim milk powder, baking powder, salt and nutmeg.
In separate bowl, whisk eggs, milk, SPLENDA® Granulated and 2 tbsp (25 mL) of the oil; stir into flour mixture just until combined. Stir in blueberries.
Heat waffle iron; brush lightly with some of the remaining oil. Pour in 1/2 cup (125 mL) batter for each waffle, spreading to edges. Close lid and cook for 4 to 5 minutes or until golden and steam stops.
Additional information :
Developed by the Canadian Living Test Kitchen
Source : SPLENDA®
- Keywords : Breakfast; Brunch; Blueberries; Flour; Milk;
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