Berry Nutty Breakfast Muffles Makes: 8 servings
|
|
1 | (15.4-oz.) pkg. 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 |
|
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. |
| |
|
|
High Altitude (3500-6500 ft) Increase low-fat buttermilk to 1 1/2 cups. Cook as directed above. |