Multigrain Waffles

Multigrain Waffles


1/3 cup each: whole wheat flour, cornmeal and uncooked oats, quick or old-fashioned
1 teaspoon each: baking powder and Butter Buds®
½ teaspoon baking soda
¼ teaspoon Morton Lite Salt® Mixture
Sugar substitute equal to 2 tablespoons sugar (i.e., 8 packages Equal®)
1 egg
1 cup low-fat (1% fat) buttermilk

In a bowl, combine flour, cornmeal, oats, baking powder, Butter Buds®, baking soda, Morton Lite Salt® Mixture and sugar substitue. In another bowl, mix egg with buttermilk. Pour liquid into dry ingredients. Stir enough to moisten evenly. Heat an electric waffle iron on medium-high heat, then spray heavily with nonstick spray. Evenly spoon in ¼ of batter. Close lid and cook for about 4 minutes. Lift out waffle, respray iron heavily with nonstick spray and repeat process with remaining batter.

Serves 4.

Per serving: 113 cal. (20% from fat); 6.1 g protein; 2.5 g fat (0.75 g sat); 17.2 g carbo.; 384 mg sodium; 56 mg chol.; 2.15 g fiber. Exchanges ½ low-fat milk, 2/3 bread.

B-man :wink: