Sunday, January 8, 2012

Peanut Butter Waffles

2 1/4 cups whole wheat flour
4 teaspoons baking powder
1/2 cup creamy peanut butter
1 1/2 tablespoon sugar
2 eggs beaten
2 1/4 cups milk
1/4 cup vegetable oil
1/4 teaspoon salt
Directions & note from Becky:
I just finished making the waffles and washing the dishes. I figured I'd send you the recipe while I remembered. I am just going to list the ingredients. I just blend them all in my Kitchen Aid and then pour the batter onto the hot waffle iron for about 3-5 minutes. The only thing unusual about these waffles is that they seem to stay softer than others do. I freeze them in freezer bags with waxed paper in between them and then toast them in the morning for a quick breakfast. They would probably be an easy lunch for you too though. They are pretty filling.

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