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Berry Nutty Breakfast Waffles
Berry Nutty Breakfast Waffles Makes 8 servings

Prep Time: 25 min.


  • 1 - package (15.4-oz.) Nut Quick Bread & Muffin Mix*

  • 1 - cup sweetened dried cranberries

  • 1 - cup quick-cooking rolled oats

  • 1-1/3 - cups low-fat buttermilk

  • 2 - eggs or 3 egg whites**

  • 8 - Tablespoons whipped cream cheese spread (from 8-oz. container)

  • 8 - teaspoons reduced-sugar orange marmalade, if desired


Spray 8x4-inch Belgian waffle iron with nonstick cooking spray.*** Heat waffle iron.

  1. In large bowl, combine quick bread mix, contents of packet from mix, cranberries and oats; mix well.

  2. Add buttermilk and eggs; stir 50 to 75 strokes with spoon until mix is moistened.

  3. For each waffle, spoon about 1/2 cup batter into hot waffle iron; spread slightly.

  4. Cook 2 to 4 minutes or until steaming stops and waffle is golden brown.

  5. Top each serving with 1 tablespoon cream cheese.

  6. Garnish each serving with 1 teaspoon marmalade.

High Altitude (3500-6500 ft) Increase low-fat buttermilk to 1 1/2 cups. Cook as directed above.

*For Berry Breakfast Wafflewiches, substitute one 15.6-oz. pkg. Cranberry Quick Bread & Muffin Mix. **If using egg whites, beat until soft peaks form before adding to quick bread mixture. ***Any waffle iron works well. Yield may vary depending upon size of waffle iron.


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