Bake-Off® Contest 40, 2002
Harvey, Louisiana

Berry Nutty Breakfast Muffles

Enjoy these delicious waffles that are topped with cream cheese and marmalade - perfect for breakfast.

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  • prep time 25 min
  • total time 25 min
  • ingredients 7
  • servings 8
 

Ingredients

1
pkg 15.4 oz) Pillsbury® Nut Quick Bread & Muffin Mix*
1
cup sweetened dried cranberries
1
cup quick-cooking rolled oats
1 1/3
cups low-fat buttermilk
2
eggs or 3 egg whites**
8
tablespoons whipped cream cheese spread (from 8 oz container)
8
teaspoons reduced-sugar orange marmalade, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Spray 8x4-inch Belgian waffle iron with nonstick cooking spray.*** Heat waffle iron. In large bowl, combine quick bread mix, contents of packet from mix, cranberries and oats; mix well. Add buttermilk and eggs; stir 50 to 75 strokes with spoon until mix is moistened.
  • 2 For each waffle, spoon about 1/2 cup batter into hot waffle iron; spread slightly. Cook 2 to 4 minutes or until steaming stops and waffle is golden brown.
  • 3 Top each serving with 1 tablespoon cream cheese. Garnish each serving with 1 teaspoon marmalade.
  • 1 Spray 8x4-inch Belgian waffle iron with nonstick cooking spray.*** Heat waffle iron. In large bowl, combine quick bread mix, contents of packet from mix, cranberries and oats; mix well. Add buttermilk and eggs; stir 50 to 75 strokes with spoon until mix is moistened.
  • 2 For each waffle, spoon about 1/2 cup batter into hot waffle iron; spread slightly. Cook 2 to 4 minutes or until steaming stops and waffle is golden brown.
  • 3 Top each serving with 1 tablespoon cream cheese. Garnish each serving with 1 teaspoon marmalade.

EXPERT TIPS

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Expert Tips

*For Berry Breakfast Muffles, substitute one 15.6-oz. pkg. Pillsbury® Cranberry Quick Bread & Muffin Mix. **If using egg whites, beat until soft peaks form before adding to quick bread mixture. ***Any waffle iron works well. Yield may vary depending upon size of waffle iron.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/8 of Recipe
Calories
400
(
Calories from Fat
100),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
4g,
4%
),
Cholesterol
65mg
65%;
Sodium
360mg
360%;
Total Carbohydrate
66g
66%
(Dietary Fiber
4g
4%
  Sugars
37g
37%
),
Protein
9g
9%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
0%;
Calcium
10%;
Iron
15%;
Exchanges:
2 1/2 Starch; 2 Fruit; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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