Morning Maple Waffles Recipes

MORNING MAPLE WAFFLES

Steps:

• Cook bacon as directed on package; drain. Cool slightly; break in half.
• Toast waffles as directed on package; spread with cream cheese spread.
• Top with bacon.

MAPLE WALNUT WAFFLES

Steps:

• In a bowl, whisk together the two flours, walnuts, baking powder, baking soda and salt.
• In a smaller bowl, whisk together the eggs, buttermilk, butter and maple syrup.
• Pour the liquid mixture over the flour mixture and stir just until combined.
• Heat the waffle iron.
• For each waffle, brush lightly with vegetable oil.
• Pour in sufficient batter to spread to the edges (I have a Belgian waffle iron so for this type you would need approximately 1-1/2 cups of batter.).
• Close the lid and cook until crisp, golden and the steam stops, about 4 to 5 minutes.

WAFFLES WITH MAPLE SYRUP

Steps:

• Heat waffle iron to high. Heat oven to 200 degrees. In a medium bowl, whisk together the flour, sugar, baking powder, and salt; set aside.
• In a medium bowl, whisk together egg yolks, milk and oil. Add to flour mixture, whisking just until large lumps disappear.
• In a small bowl, beat the egg whites to stiff glossy peaks. Fold whites into batter.
• Ladle about 1/3 cup batter into each section of the waffle iron; spread batter almost to the edges. Close iron and cook until no steam emerges, 5 to 7 minutes.
• Transfer cooked waffles to a baking sheet. Transfer to oven to keep warm while baking the remaining batter. Serve with butter and maple syrup.

MORNING MAPLE MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, combine flour, brown sugar, baking powder and salt. In another bowl, combine milk, butter, syrup, sour cream, egg and vanilla. Stir into dry ingredients just until moistened., Fill greased or paper-lined muffin cups two-thirds full. For topping, combine flour, sugar, nuts and cinnamon; cut in butter until crumbly. Sprinkle over batter. , Bake 16-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.

EASY MORNING WAFFLES

Steps:

• In a large bowl, combine the flour, brown sugar, baking powder, salt and cinnamon. In a small bowl, whisk the egg yolks, milk, oil and vanilla; stir into dry ingredients just until moistened. In a small bowl, beat egg whites until stiff peaks form; fold into batter., Bake in a preheated waffle maker according to manufacturer's directions until golden brown., In a microwave, melt the butter, honey and cinnamon; stir until smooth. Serve waffles with syrup. Freeze option: Arrange waffles in a single layer on sheet pans. Freeze overnight or until frozen. Transfer to a freezer container. Pour remaining syrup into a freezer container. Freeze up to 2 months. To use, reheat waffles in a toaster. Microwave syrup until heated through, and serve with waffles.

MAPLE-BROWN-BUTTER DESSERT WAFFLES

Steps:

• In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. In a microwave-safe bowl, microwave 6 tablespoons butter until melted, about 30 seconds. Add eggs and buttermilk; whisk to combine. Add buttermilk mixture to flour mixture and whisk until batter is almost smooth; set aside.
• In a small bowl, whisk together maple syrup and confectioners' sugar until smooth. In a small saucepan, heat 6 tablespoons butter over medium, swirling pan occasionally, until golden brown and most of the foam has subsided, 8 to 10 minutes. Immediately pour into maple mixture and whisk until mixture forms a ribbon when you lift the whisk. Cover with plastic wrap and set aside.
• Heat a waffle iron according to manufacturer's instructions. Lightly coat with cooking spray. Pour 1 1/3 cups batter onto iron and close; cook until waffle is golden and crisp, about 8 minutes. Transfer to a wire rack set in a rimmed baking sheet. Repeat with remaining batter.
• Pour maple glaze onto a dinner plate. Dip one side of each waffle into glaze. To serve, cut each waffle in half and sprinkle with pecans.

MORNING MAPLE MUFFINS

Steps:

• In a large bowl, combine the flour, brown sugar, baking powder and salt. In another bowl, combine the milk, butter, syrup, sour cream, egg and vanilla.
• Stir into the dry ingredients just until moistened.
• Fill greased or paper-lined muffin cups two-thirds full.
• For topping, combine the flour, sugar, nuts and cinnamon; cut in butter until crumbly.
• Sprinkle over batter.
• Bake at 400 F for 16-20 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks.