CINNAMON-RAISIN WHOLE WHEAT WAFFLES

Steps:

• 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).
• 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.
• Preheat waffle iron; if you want to hold the finished waffles until serving, preheat oven to 200°.
• Melt the butter; reserve.
• In a big bowl, whisk the flours, baking powder, baking soda, salt, and cinnamon until combined; whisk in both the sugars.
• In another bowl, beat together the buttermilk, vanilla, and eggs with a whisk until well mixed.
• Pour the liquid ingredients over the dry ingredients and whisk until just combined; fold in the raisins and melted butter into the batter.
• Lightly butter or spray the grids of your iron.; brush or spray the grids again only if subsequent waffles stick.
• 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.
• Close the lid and bake until browned and set.
• 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.
• Serve topped with Velvet Cream Cheese Spread.