Apple-Raspberry Waffles

• 1 cup flour
• 1 teaspoon double-acting baking powder
• Pinch of salt
• 2 eggs
• 1 cup skim milk
• 1 apple, peeled, cored and diced
• 3/4 cup raspberries
• 2 tablespoons melted unsalted butter
• Maple syrup

1. Preheat waffle iron.
2. Sift flour and baking powder into a mixing bowl and add salt.
3. Separate eggs.
4. Mix yolks with milk and add to dry ingredients.
5. Mix together until just blended.
6. Add the apple pieces and raspberries and stir in the melted butter.
7. Beat the egg whites with a whisk until stiff but not dry and fold into the batter.
8. Lightly butter or spray the grids of your waffle iron if necessary.
9. And brush or spray them again only if subsequent waffles stick.
10. Spoon batter out onto waffle iron (about half a cup for each waffle).
11. Close lid and bake until browned and crisp.
12. Serve at once.
13. Top with maple syrup, served at the table.

flour, doubleacting baking powder, salt, eggs, milk, apple, raspberries, butter, maple syrup

Taken from cooking.nytimes.com/recipes/10376 (may not work)