Buttertart Waffles Muffin recipes transform to a waffle griddle with relative ease; just ensure you’ve rebalance the dry:wet ratio. This is another modification of a Chatelaine contest winner. I withhold the ¼ of chopped walnuts to avoid anaphylactic shock, but feel free to go nuts. 1/2 cup raisins 1/3 cup sugar 1/4 cup butter 1 ¼ cup milk 1/2 tsp vanilla 1 1/2 cups flour 1 1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 2 eggs 1/4 cup walnuts Dump the raisins, sugar, butter, milk and vanilla into a heavy saucepan. Stir frequently over medium heat until slightly thickened and beginning to bubble, about 5 minutes. Set aside (can be refrigerated ahead of time). Note that if you like a more pudding-like consistency, the eggs can go in at this stage as well. Mix the remaining ingredients except the eggs in a medium bowl. Make a well in the centre. Beat the egg, add it to the mixture from step 1, then add the works to the dry bowl, mixing until barely blended. Lightly mix in the nuts, if so inclined. This batter is thick, so push and spread it to the edges of the grids. This waffle works out better on a Belgium-type waffle iron at a higher than normal heat.