Step 1

Preheat oven to 350°F. Line twelve 2½-inch muffin cups with foil bake cups.

Step 2

In a large skillet cook mushrooms, potatoes, bell pepper, and onion over medium 10 minutes or until tender, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Stir in broccoli.

Step 3

Meanwhile, in a medium bowl stir together milk and flaxseed meal; let stand 5 minutes.

Step 4

Stir vegetable mixture and the next five ingredients (through turmeric) into milk mixture. Spoon about ⅓ cup into each muffin cup.

Step 5

Bake 25 minutes or until center seems set. Let stand in muffin cups on a wire rack 5 minutes. Remove from cups. Serve warm. Season with black pepper and sprinkle with fresh herbs, if using.