Wednesday, March 12, 2014

Chai Tea Oat Carrot Muffins

3 packets of Oregon Chai instant tea mix (The kind with sugar)
3 cups oats ground finely in food processor
3 tsp baking powder
2 tbsp ground flax
1 cup unsweetened shredded coconut

1 1/2 cups cooked carrot finely chopped
2 tbsp melted butter
pinch salt
2 tsp cinnamon
1 1/3 cups milk (I used sweetened almond milk)
2 eggs

Combine dry ingredients. Combine wet ingredients. Gently fold both mixtures together. Line muffin tin with paper liners. Fill cups full. Bake at 425 degrees for about 20 minutes or until set. Makes about 15.