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.