|All purpose flour||2 Cup (32 tbs)|
|Rolled oats||1⁄2 Cup (8 tbs)|
|Ground cinnamon||1 Tablespoon|
|Baking powder||2 Teaspoon|
|Baking soda||1 Teaspoon|
|Powdered ginger||1 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Carrot||1 , grated|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
|Cranberries||1⁄2 Cup (8 tbs), coarsely chopped|
|Vegetable oil||1⁄2 Cup (8 tbs)|
PREHEAT THE OVEN to 400°F Lightly grease a 12-cup muffin tin.
COMBINE THE FLOUR, oats, cinnamon, baking powder, baking soda, ginger, and salt in a large bowl.
In another bowl, stir together the milk, carrot, brown sugar, raisins, cranberries, oil, egg, and molasses.
ADD THE WET INGREDIENTS to the dry ingredients, stirring gently until just blended but still a little lumpy.
Pour the batter into the muffin tins, filling each to just below the rim.
Bake until a toothpick inserted in the center of a muffin comes out clean, 15 to 18 minutes.