Happy Saturday (or Caturday, as my son prefers)! Today I am thrilled to report that I had very little to do and got in lots of relaxation time! My husband was working all day, so our son and I shopped a little and had fun making really cute springtime cupcakes together. We started the day with these carrot raisin waffles that I made a large batch of earlier in the week. These are healthy, a family favorite, and another great item to make in bulk ahead of time to make so your busy weekday mornings are easier. They freeze perfectly.
- 1.5 cups whole wheat flour
- 3 tablespoons brown sugar
- 1.5 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 eggs
- 1-1/4 cup milk (I used almond milk)
- 2 tablespoons vegetable oil
- 3/4 cup grated carrots
- 1/2 cup raisins (optional)
Whisk together dry ingredients in a large mixing bowl. Mix together liquid ingredients in a smaller bowl, then combine into the dry ingredients and mix well. Stir in carrots and raisins (optional – my husband doesn’t like raisins so I split the batter in half to do part with, part without. It doesn’t make any difference in the texture of the finished waffles). Following the directions for your particular waffle iron, place the batter in a preheated waffle iron and cook until golden.
Our waffle iron is the Bella rotating waffle iron and this batter makes three very large, filling waffles. They cook in about five minutes on medium heat. Add some fruit on the side for a perfect breakfast!