Preheat oven to 350 degrees F and line muffin pan with muffin cups.

In large skillet on medium heat, add olive oil and sauté red onion, peppers and mushrooms for two minutes. Add sweet potatoes, red potatoes and two Tbsp. water. Cover and cook about 15 minutes or until vegetables soften.

Meanwhile, in large bowl, mix flour, flax meal and baking powder. Add eggs, milk, salt, dill, onion powder and garlic powder, and mix until ingredients are incorporated.

Add cooked vegetables and broccoli florets to bowl, and mix until all vegetables are covered with batter.

Fill muffin cups with vegetable mixture.

Bake 25 minutes or until a toothpick comes out clean.

Serve warm or at room temperature. Refrigerate 2 to 3 days or freeze for about 2 weeks.