Carrot Cake Muffins

1 1/3 cup of rye flour
1 1/3 cup of barley flour
1 cup of sugar
1 teaspoon of baking soda
1 teaspoon of baking powder
2 Tablespoons of ground flax seed
6 Tablespoons of rice milk
1 cup of carrot puree (about 6 small carrots boiled and pureed with a few Tablespoons of water)
1/2 cup of safflower oil
1 teaspoon cinnamon
1 Tablespoon of Tang

Preheat oven to 350 degrees. Mix dry ingredients together. In a seperate bowl, stir together wet ingredients. Stir wet ingredients into dry ingredients until combined. Put batter into muffin cups. Bake for 25-30 minutes. When cool, frost with butter frosting.