1 c. Amish Friendship Bread Starter
1 c. milk
1/4 c. vegetable oil
1/2 c. brown sugar
1/2 c. white sugar
1/2 t. vanilla
1 t. cinnamon
1 1/2 t. baking powder
1/2 t. salt
1/2 t. baking soda
2 c. flour
1 c. peanut butter
1 c. chocolate chips
1 small box vanilla instant pudding
Preheat oven to 325F degrees. Line cupcake pan with cupcake papers.
In a large mixing bowl, add ingredients as listed. Fill tins 2/3 way with batter.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool for 5 minutes in the pan and then remove to a cooling rack to cool completely.
While I’m really a fan of any bread, cornbread is a particular favorite of mine. And, because of that, I’m quite picky about my cornbread. I considered not making this because I wasn’t sure if cornbread with a friendship bread base would meet approval, but it totally did.
I recommend smothering it in honey butter and serving it along side a big bowl of chili. I don’t think there’s anything better!
It seems that when you have a batch of Amish Friendship Bread starter going, you’re inevitably going to reach a point where you just need to use some of it up. This is a great recipe for that because it uses two cups of the starter without making a ton of bread to eat. These waffles are easily frozen, too, and can be reheated in the oven.
They’re sweet and fluffy. They’re great for breakfast, but they’d also be awesome as dessert waffles.