Blueberry Cornmeal Waffles
Equal parts flour and cornmeal give these waffles a good crunch and "corny" flavor. Use a nonstick waffle iron if you have one or lightly brush a regular waffle iron with oil. This recipe makes 16 waffles that are about 3" square. Some waffle irons have 4 individual squares and some have only 2. Whichever type of iron you have, use 1/4 cup of batter per waffle, spooning it into the center of the waffle square.
1 cup flour
1 cup yellow cornmeal
1-1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 cup blueberries
1 cup plain nonfat yogurt
1/2 cup water
1/4 cup maple syrup
2 tablespoons extra-light olive oil
1 large egg yolk
2 large egg whites
1. Preheat waffle iron.
2. In large bowl, combine flour, cornmeal, baking powder, salt, and baking soda. Stir in blueberries.
3. In measuring cup, stir together yogurt, water, maple syrup, oil, and egg yolk.
4. In small bowl, beat egg whites until stiff peaks form. Make well in center of dry ingredients and stir in yogurt mixture. Fold in egg whites.
5. For each waffle, spoon generous 1/4 cup mixture into waffle iron. Close the lid and bake according to waffle iron instructions. Serve hot.
Makes Makes 16 waffles (8 servings) servings.
Per serving: 213 calories, 4.5g total fat (0.7g saturated), 27mg cholesterol, 2.1g dietary fiber, 37g carbohydrate, 6g protein, 429mg sodium.