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This variation on classic waffles is a great choice when you’re in a rush. The recipe makes a big batch, so I freeze what I don’t eat.
—Lauren Reiff, East Earl, PA
Prep: 15 min. • Cook: 5 min./batch • Makes: 12 waffles
1 1/4 cups all-purpose flour
3/4 cup whole wheat flour
1/4 cup quick-cooking oats
2 teaspoons baking powder
1 teaspoon sugar
1/4 teaspoon salt
2 large eggs
1 1/3 cups fat-free milk
2 tablespoons olive oil
1 tablespoon butter, melted
1 tablespoon honey
1/2 cup miniature semisweet chocolate chips
1. In a large bowl, whisk the first six ingredients. In another bowl, whisk eggs, milk, oil, butter and honey until blended. Add to the dry ingredients; stir just until moistened. Stir in chocolate chips.
2. Bake in a preheated waffle iron according to manufacturer’s directions until golden brown.
Per 2 waffles: 339 cal., 13g fat (5g sat. fat), 77mg chol., 361mg sod., 49g carb. (15g sugars, 4g fiber), 10g pro.
TEST KITCHEN TIP
For fast homemade freezer waffles, bake and cool on a wire rack; freeze in a single layer on a baking sheet. When frozen, store in heavy-duty freezer bags. When ready to use, pop into the toaster or toaster oven to defrost and reheat.