Cinnamon-raisin Whole Wheat Waffles

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 3 ounces cream cheese, softened
• 2 tablespoons heavy cream
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon sugar
• 3/4 cup plump raisins
• 4 tablespoons unsalted butter
• 1 cup all-purpose flour
• 2/3 cup whole wheat flour
• 1 tablespoon double-acting baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 2 tablespoons firmly packed brown sugar
• 2 tablespoons sugar
• 1 3/4 cups buttermilk
• 1/2 teaspoon pure vanilla extract
• 2 large eggs

Recipe

• 1 make the spread: beat the cream cheese and heavy cream together in a small bowl with a hand-held mixer; beat in the cinnamon and sugar; cover and refrigerate until needed (keeps for up to 5 days).
• 2 make the waffles: if your raisins aren’t moist and plump, place them in a heatproof bowl and pour boiling water over them; let the raisins steep for a minute, drain, turn out onto a paper towel and pat dry; set aside.
• 3 preheat waffle iron; if you want to hold the finished waffles until serving, preheat oven to 200°.
• 4 melt the butter; reserve.
• 5 in a big bowl, whisk the flours, baking powder, baking soda, salt, and cinnamon until combined; whisk in both the sugars.
• 6 in another bowl, beat together the buttermilk, vanilla, and eggs with a whisk until well mixed.
• 7 pour the liquid ingredients over the dry ingredients and whisk until just combined; fold in the raisins and melted butter into the batter.
• 8 lightly butter or spray the grids of your iron.; brush or spray the grids again only if subsequent waffles stick.
• 9 spoon out ½ to 2/3 cup of batter onto the iron; use a metal spatula or wooden spoon to spread it almost to the edge of the grids.
• 10 close the lid and bake until browned and set.
• 11 serve the waffles immediately or keep them, in single layer, on a rack in the preheated oven while you make the rest of the batch.
• 12 serve topped with velvet cream cheese spread.