Monday Munchies: Carrot and Cranberry Muffins

Enjoy these breakfast muffins all week long... from Vegetarian Tastebuds.

All Purpose Flour- 1 1/2 Cup

Rolled Oats- 1/2 Cup ground into fine flour

Carrots- 2 Medium Grated

Dried Cranberries- 1/3 Cup

Orange Juice- 1/3 Cup

Orange Rind- 2 tsp

Oil- 1/3 Cup+2 tbsp

Raw Sugar- 1 Cup

Flax Seed- 1tbsp ground

Baking Powder- 2 1/2 tsp

salt-1/4 tsp

Water- 1/4 Cup warm

Procedure:

• Preheat the oven at 350 Degrees. Grease 12 cup muffin pan with oil or line with muffin liners and keep aside.
• Combine all purpose flour, oats flour,flax seed, salt and baking powder together. 
• In another bowl combine oil, sugar,orange juice,orange rind and warm water together, mix well till sugar dissolves.
• Mix dry ingredients into the wet ingredients and fold in carrot and cranberries. 
• Pour the mix into muffin tray up to 3/4th level and let it bake for 35-40 minutes or till a toothpick inserted in the center of the muffin come out clean.