Oat, Cranberry, Carrot and Orange Muffins

Directions

1. Preheat oven to 400°F (200°C) with rack in middle position.
2. Grease 2 muffin tins and dust with all-purpose flour.
3. In a medium bowl, stir milk, yoghurt, vinegar, and baking soda with a wooden spoon. Set aside.
4. In a second medium bowl, stir dry ingredients (flours, linseed, cinnamon, salt, and nutmeg). Set aside.
5. In a large bowl, beat sugar and margarine using an electric mixer until creamed.
6. Stir eggs into creamed sugar and margarine one at a time using a wooden spoon.
7. Gradually add dry ingredients to large bowl containing sugar, margarine, and eggs, alternating with wet ingredients. Stir using a wooden spoon.
8. In the same large bowl, add dried cranberries, grated carrots, and orange zest and stir. Do not over stir to avoid creating gluten.
9. Divide batter into muffin tins in 20 equal portions using an ice cream scoop.
10. Bake 15 minutes or insert a toothpick into centre of a muffin. Muffins are ready if toothpick comes out clean.
11. Allow muffins to cool to room temperature before removing from tins.