Mix milk with lemon juice, set aside. Preheat oven to 400. Spay muffin tin with non stick cooking spray. In a medium bowl, combine carrot, raisins, pumpkin, splenda, syrup, orange marmalade, egg whites, vanilla, freshly ground flaxseed, and milk mixture, whisk well. 1n a large bowl, combine all flours, dry oat bran, baking soda, baking powder, cinnamon, nutmeg, cloves, and ginger, whisk well. Add liquids in the medium bowl to the dry ingredients in the large bowl, stirring just until they are combined-don't overstir. Pour batter into the prepared muffin tins 3/4 full. Sprinkle the tops of the muffins with the instant oatmeal powder. Bake 20-30 minutes. Cool in muffin tin 10 minutes, then turn out onto a cooling rack.