BREAKFAST RECIPES 

Pumpkin Waffles

These are moist and flavourful…and are lower in sugar from the pumpkin’s natural sweetness!

1 cup Highwood Crossing Organic Muffin & Pancake Mix
1/2 teaspoon cinnamon
1 egg
2/3 cup milk
1/3 cup pumpkin puree
1/2 cup brown sugar
1 tablespoon Highwood Crossing Organic Canola Oil
1/2 teaspoon vanilla
2 apples (skin on), sliced
1/2 cup apple juice

In a large bowl, stir together Highwood Crossing Organic Muffin and Pancake Mix and cinnamon. In separate bowl, whisk together eggs, milk, puree, 1/4 cup sugar, oil and vanilla. Pour wet ingredients over dry ingredients and stir until moistened.

Heat waffle maker; using ½ cup batter per waffle, cook according to manufacturers instructions.

Meanwhile, in non stick skillet, cook apples and remaining sugar over medium high heat for about 3 minutes or until tender. Pour in the apple juice; cook, stirring for 2 minutes or until syrupy and softened. Spoon over waffles.

Makes 8 waffles