Even though I haven’t used it as much as I would like to this year, this waffle iron is one of the best things that has happened to me, in terms of weekend breakfasts. Especially with these waffles. These babies are thick, so the batter will require some thinning, and a heavy dose of butter applied to the iron to make sure it doesn’t stick, but trust me, they’re wonderful.
Cherry Almond Muffin Waffles
Makes: waffles. Again, don’t remember how many.
- 1.5 c flour
- .75 c sugar
- .5 t salt
- 2 t baking powder
- .33 c vegetable oil
- 1 egg
- .66 c buttermilk
- 1 t almond extract
- 1 c frozen pitted cherries (Trader Joe’s does these super cheap)
- melted butter for the waffle iron (DO NOT SKIP)
Whisk the dry ingredients (flour through baking powder) together in a large bowl, make a well in the center, and add the wet ingredients (veggie oil through almond extract), stirring together until just combined. Fold the frozen cherries into the batter.
Using the melted butter on the iron to make sure the waffle doesn’t stick, make your waffles according to waffle iron instructions, and enjoy! If the batter seems a bit thick, don’t be afraid to thin it out slightly with more buttermilk.