Carrot Muffins

1 cup Oatmeal flour
(put some oatmeal in a blender and ground it up until its a flour base)
2/3 cup wheat or white flour
1/3 cup flaxseed flour
1 lb. carrots (puree)
1 cup carrot juice
1/3 cup oil
3 egg whites
1/2 cup sugar
1 teaspoon vanilla

Put all dry ingredients in a bowel and mix. In another bowel, put in your wet ingredients and mix. For the carrot, you can do it two ways. 1: if you have a Juicer (I have this one which I never had a problem with it and mom has this one which is the same one except its not chrome look), juice the carrots 1 lb. and use the 1 cup of juice and all the pulp and put into the wet ingredients. 2: You can puree (hand fine shredder tool that shred cheese) the carrots with a hand grinder which will take some time but exercise in your arms. Put the puree into the wet ingredient with some fat-free milk for the substitute for juice. When the carrots are done, mix all the ingredients into one bowel and mix until a batter is form. You might have to put in more flour or more juice/milk to get a more batter base.

Put the batter into the paper cupcake then into a oven for 30 minutes for 400-375 degree. You can put a little bit of sprinkle of sugar on top of the muffin for a little sweet (optional). I just check on them until they are done by poking a butter knife into them and that the knife is clean and it feels like the muffin is cake base.