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| INGREDIENTS |
| 3/4 cup |
all purpose flour |
| 1/2 cup |
whole wheat flour |
| 1/2 cup |
quick-cooking oats |
| 3 tsp |
baking powder |
| 1 tbsp |
sugar |
| 1 1/2 cups |
fat-free (skim) milk |
| 2 tbsp |
vegetable oil |
| 1 |
egg |
| 1 cup |
frozen blueberries, thawed and drained |
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| RECIPE |
- Lightly spray waffle iron with cooking spray; heat waffle iron. In large bowl, stir together flour, oats, baking powder and sugar. In small bowl, stir together milk, oil and egg. Stir into dry ingredients in large bowl, stirring just until large lumps disappear. Gently stir in blueberrries.
- Pour slightly less than 1 cup batter onto center of hot waffle iron, spreading batter to edges. (Check manufacturer's directions for recommendend amount of batter). Close lid of waffle iron.
- Bake 3-5 minutes or until waffle is golden brown. Carefully remove waffle. Serve immediately. Repeat with remaining batter.
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| SERVING SUGGESTION |
SERVING SIZE:
2 waffles
NUMBER OF SERVINGS:
6
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| NUTRITION FACTS |
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| Calories |
230 |
|
| Total Fat |
6 g |
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| Sodium |
280 mg |
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| Total Carbohydrates |
35 g |
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| Fiber |
3 g |
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| Protein |
7 g |
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