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Nutmeg Waffles Recipe

Nutmeg Waffles Recipe photo by Taste of Home

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Bake an extra batch of these tender, golden waffles on the weekend. Eat one, then freeze the other in packages of two, to pop in the toaster and reheat on hurried mornings. Nutmeg adds to their warm, feel-good flavor! James Christensen - St. Anthony, Idaho

This recipe is:

Healthy

Quick

Diabetic Friendly

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Nutmeg Waffles Recipe

Prep/Total Time: 15 min.

Yield: 4 Servings

5 10 15

Ingredients

1-1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon baking soda
1 egg, lightly beaten
1 cup fat-free milk
1 teaspoon canola oil
1 teaspoon vanilla extract
Butter and maple syrup, optional

Directions

In a small bowl, combine the flour, baking powder, cinnamon, salt, nutmeg and baking soda. In another bowl, combine the egg, milk, oil and vanilla; stir into dry ingredients until smooth.
Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with butter and syrup if desired. Yield: 8 waffles.

Nutritional Facts 2 waffles (calculated without butter and syrup) equals 196 calories, 3 g fat (1 g saturated fat), 54 mg cholesterol, 518 mg sodium, 34 g carbohydrate, 1 g fiber, 8 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

Originally published as Nutmeg Waffles in Healthy Cooking February/March 2009, p46

Trick for Fluffy Pancakes & Waffles

For very light and tender pancakes or waffles, separate the egg and beat the white until stiff. Stir the yolk and other liquid ingredients into the dry ingredients, then fold in the beaten egg white. —Jonelle W., Trenton, Michigan

Reviews for Nutmeg Waffles

Nutmeg Waffles

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(11-14) of 14 reviews

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Reviewed on Mar. 15, 2010 by danielleylee

these are good and easy to make

Reviewed on Dec. 13, 2009 by Aubrey5

these came out great. They were so nice and fluffy! I will definetly make these again!

Reviewed on Dec. 13, 2009 by jakaye

This was a recipe all my boys liked and it was still great for us.

Reviewed on Dec. 09, 2009 by jcackler

I made a double batch hoping to freeze several - but these were so popular there were only a few leftover. I did end up adding about 1 T sugar/batch to really bring out the flavor of the spices.

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