Spiced Carrot Waffles

• 1-1/4 cup All-purpose Flour
• 1/2 cups Whole Wheat Flour
• 1 Tablespoon Baking Powder
• 1 teaspoon Cinnamon
• 1/4 teaspoons Nutmeg, Freshly Ground If Possible
• 1/2 teaspoons Salt
• 2 whole Eggs, Divided
• 1-3/4 cup Milk
• 1 cup Packed Shredded Carrot
• 1/2 cups Vegetable Or Canola Oil

1. Sift together dry ingredients. Separate egg yolks from the whites. Combine yolks, milk, carrots and oil; stir into the dry ingredients. Beat whites in a separate bowl until soft peaks form. Fold whites into the batter, leaving a few fluffs.
2. Bake on a hot waffle iron.
3. Notes:
4. For buttermilk waffles, substitute 2 cups buttermilk for regular milk. Add 1/2 teaspoon baking soda and reduce baking powder to 2 teaspoons.

allpurpose, whole wheat flour, baking powder, cinnamon, ubc, salt, eggs, milk, carrot, vegetable or

Taken from tastykitchen.com/recipes/breakfastbrunch/waffles/spiced-carrot-waffles/ (may not work)