Simon’s carrot muffins

2 cups of all-purpose flour

⅓ cup of camelina seeds

½ cup of camelina oil

1 cup of quick-cooking oats

1 cup of brown sugar

2 c. of baking powder

½ tsp. of ground ginger

¼ tsp. of ground cinnamon

1 pinch of salt

½ cup of carrot juice

2 eggs

1 teaspoon of vanilla extract

1½ cups of grated carrots

1. Preheat the oven to 180 ◦ (350 ◦ F)
2. In a large bowl, combine the dry ingredients (flour, camelina seeds, oatmeal, brown sugar, baking powder, ground ginger, ground cinnamon, salt). Add the grated carrots.
3. In another bowl, combine the eggs, vanilla and carrot juice.
4. Add the liquid mixture to the dry mixture. Gently mix.
5. Put the preparation in the muffin tins.
6. Bake 25 minutes at 180 ◦ (350 ◦ F).
7. Let sit for a few minutes and taste.