Mini Maple-Chocolate Chip Pancake Muffins

From Betty Crocker Fall Baking 2010

2/3 Cup Buttermilk
1 Egg
2 Tablespoons Maple Syrup
2 Tablespoons Butter melted
1 Cup Flour
2 Tablespoons Sugar
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/4 teaspoon Salt
1/2 Cup mini Chocolate Chips

Preheat oven to 350 degrees. Spray 24 mini muffin tins. In a bowl beat wet ingredients with a wire whisk. Stir in dry ingredients. Pour into prepared muffin tins and bake for 12-14 minutes - until light brown at the edges.

Great for breakfast with veggie sausages. Even better to freeze and reheat for a special lunch.

Veggie Roll-ups

Great For Lunches

1 Tortilla
1 Cucumber
1 Carrot
Ranch Dressing

Spread a thin layer of Ranch Dressing on a Tortilla. Peel Carrot and Cucumber. Use vegetable peeler to make thin slices along the length of the vegetables. Put slices going one direction across the tortilla. Roll the Tortilla up going the same direction as the vegetables. And enjoy.

Deviled Avocados

1/2 or 1 Avocado per serving
Leftover Dairy Free Coleslaw
Spicy Mustard
Sunflower Seeds
Paprika

This tastes seriously good, but is barely even a recipe. Halve the avocados (however many you are making - this is filling). Remove the pit and scoop out some extra avocado to make a slightly bigger hole to fill. Put the extra avocado you scooped out in a bowl and mix with leftover coleslaw and spicy mustard to taste. Put the coleslaw mixture back into the hole in the avocado and sprinkle with sunflower seeds and paprika. This looks cool, tastes great and makes a great lunch on a hot summer day.