Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350. lightly grease muffin tins or greased/floured 9" x5" bread loaf pan. in a large mixing bowl, combine the flour, salt, baking soda, sugars and cinnamon. make a well in the center; add the eggs, oil and vanilla and stir just until dry mixture is moistened. stir in almonds, if using them. stir in the chopped peaches. pour about 1/3 cup of batter into the muffin tins. bake at 350 for 20-25 minutes or until toothpick tests done. if baking in the loaf pan, bake at 350 for 1 hour or until done.

Target recipe: mix together dry ingredients, set aside. beat eggs and all liquid ingredients, mix well. add liquid ingredients, raisins and carrots to dry mixture. stir well. refridgerate overnight or for at least 6 hours. before baking stir the batter well. preheat oven to 400. fill muffin tins 1/2 full. bake 17-20 minutes. hints---------------. do not use muffin liners- the muffins will stick to the paper really bad. this happens because there is no fat in the recipe. you must refridgerate the batter for at least 6 hours or the muffins are dry. you have to let the cereal soak up all the wet ingredients otherwise it stays dry. enjoy!