Waffles:
In a medium bowl combine 2 lightly beaten eggs, 1 3/4 cups water, 1/2 cup vegetable oil or melted butter, and 1 teaspoon vanilla. Add 2 cups All-Purpose Baking Mix; stir just until moistened (batter should be slightly lumpy). Using a waffle baker, prepare waffles according to manufacturer’s directions. Store any leftover waffles individually in the freezer up to 1 month; reheat in a toaster or toaster oven. Makes 8 waffles.Nutrition analysis per serving: 253 calories, 5 g protein, 25 g carbohydrate, 15 g total fat (2 g sat. fat), 47 mg cholesterol, 1 g fiber, 5 g total sugar, 2% Vitamin A, 0% Vitamin C, 329 mg sodium, 16% calcium, 9% iron
Pancakes:
In a medium bowl combine 1 lightly beaten egg, 1 1/3 cups water, 1/4 cup vegetable oil or melted butter, and 1 teaspoon vanilla. Add 2 cups of the All-Purpose Baking Mix; stir just until moistened (batter should be slightly lumpy). For standard-size pancakes, pour 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet; spread if necessary. Cook over medium heat 1 to 2 minutes on each side or until pancakes are golden; turn over when surfaces are bubbly and edges are slightly dry. Makes 12 pancakes.Nutrition analysis per serving: 123 calories, 3 g protein, 16 g carbohydrate, 5 g total fat (1 g sat. fat), 16 mg cholesterol, 0 g fiber, 3 g total sugar, 1% Vitamin A, 0% Vitamin C, 213 mg sodium, 11% calcium, 6% iron
Biscuits:
Preheat oven to 450°F. In a medium bowl use a pastry blender to cut 1/2 cup butter into 2 cups All-Purpose Baking Mix until mixture resembles coarse crumbs. Make a well in center of mixture. Add 1/2 cup cold water all at once. Using a fork, stir just until moistened. Turn dough out onto a lightly floured surface. Knead by folding and gently pressing dough four to six strokes or just until it holds together. Pat or lightly roll dough until 3/4 inch thick. Cut with a floured 2 1/2-inch biscuit cutter; reroll scraps as necessary. Place biscuits 1 inch apart on an ungreased baking sheet. Bake 10 to 14 minutes or until golden. Remove and serve warm. Makes 6 biscuits.Nutrition analysis per serving: 288 calories, 5 g protein, 33 g carbohydrate, 16 g total fat (10 g sat. fat), 41 mg cholesterol, 1 g fiber, 7 g total sugar, 11% Vitamin A, 0% Vitamin C, 535 mg sodium, 21% calcium, 10% iron
Blueberry Muffins:
Preheat oven to 375°F. Lightly grease eight 21/2-inch muffin cups or line with paper bake cups. In a medium bowl combine 2 lightly beaten eggs, 1/2 cup milk, 1/4 cup vegetable oil, 2 Tbsp. honey, and 1 tsp. vanilla. Add 2 cups All-Purpose Baking Mix; stir just until moistened (batter should be slightly lumpy). Gently fold in 2/3 cup fresh or frozen blueberries. Spoon batter into prepared muffin cups, filling each three-fourths full. Bake 16 to 18 minutes or until golden. Cool in muffin cups 5 minutes. Remove and serve warm. Makes 8 muffinsNutrition analysis per serving: 225 calories, 5 g protein, 32 g carbohydrate, 9 g total fat (1 g sat. fat), 48 mg cholesterol, 1 g fiber, 11 g total sugar, 3% Vitamin A, 2% Vitamin C, 335 mg sodium, 18% calcium, 9% iron
