Vegan Flaxmeal muffins

 ▢2/3 cup flaxseed meal

▢1/2 cup smooth almond butter

▢1/2 cup plain nondairy milk, (e.g., almond milk, cashew milk, oat milk)

▢1/3 cup pure maple syrup

▢Optional: 1 teaspoon vanilla extract

▢Optional: 1/4 cup chopped dried fruit or miniature chocolate chips

Instructions 

Preheat oven to 325F (160C). Grease or spray 12 cups of a standard muffin tin.

In a large bowl, stir together the flaxseed meal, almond butter, milk, maple syrup and (optional) vanilla until blended and smooth.

Divide batter evenly among prepared cups. If using, sprinkle tops with dried fruit, lightly pressing into batter.

Bake in preheated oven for 25 to 30 minutes or until edges are browned and the centers are just set.

Let cool in pan on wire rack for 10 minutes, then remove muffins from muffin tin. Transfer muffins directly to rack to cool completely.

Notes

Storage: The muffins will keep in a airtight container in the refrigerator for 5 to 6 days or the freezer for up to 3 months.

Tip: Any creamy-ish nut or seed butter can be used in place of the almond butter. If the nut or seed butter is unsalted, add about 1/8 to 1/4 teaspoon fine sea salt to the batter.

Milk: Use any nondairy milk you like except for full fat coconut milk. If you are not avoiding dairy, feel free to use dairy milk.

Sweetener: Use an equal amount of granulated sweetener (e.g., coconut sugar, brown sugar, granulated cane sugar) in place of the maple syrup.

Sugar-Free Option: Replace the maple syrup with an equal amount of measure for measure liquid or granular sugar replacement.

Garlic Toast Sloppy Joes

Open-face garlic toast sloppy joes

Open-face garlic toast sloppy joes

The kids love them😋

Ingredients 1 pound lean ground beef(TVP or Veggie ground beef) 2 cups spaghetti sauce more or less, depending on your preference 8 slices frozen garlic toast 1 cup mozzarella cheese shredded Fresh parsley chopped

Directions Preheat oven to the cooking temperature instructed on the box of garlic toast. Crumble the ground beef into a skillet and cook over medium-high heat until fully browned. Drain off the excess fat, then stir in the spaghetti sauce. Simmer the meat sauce for 7-10 minutes, stirring occasionally. While the meat sauce is simmering, bake the garlic toast according to package directions until golden brown on both sides. Spoon the meat sauce on top of the garlic toast, then top with mozzarella cheese. Serve hot

Cheesy Puffs

 Leftover mashed potatoes transformed into cheesy, fluffy puffs: a must-try.

Ingredients

3 cups mashed potatoes

1 cup shredded cheese (cheddar, mozzarella, or your favorite melting cheese)

1/4 cup all-purpose flour

2 tbsp Parmesan cheese

2 tbsp chopped chives

1/3 cup sour cream

Salt to taste

2 eggs, beaten

Instructions

Preheat Oven: Preheat oven to 400°F (200°C) and grease a muffin tin.

Mix Wet Ingredients: In a mixing bowl, beat the eggs and mix in the sour cream until well combined.

Add Cheeses and Chives: Add the shredded cheese, Parmesan, chopped chives, and a pinch of salt. Mix thoroughly.

Combine with Potatoes: Gently fold in the mashed potatoes until evenly combined.

Fill Muffin Tin: Spoon the mixture into the greased muffin cups, filling them to the top.

Bake: Bake for 20-25 minutes until the tops are golden brown and puffed up.

Cool and Serve: Allow to cool slightly before carefully removing the puffs from the tin. Serve warm as a side dish or snack.

Nutrition

Calories: Approximately 150 kcal per serving

Servings: 12 puffs

Audry's Butter Tarts