Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees. oil a 24 mini muffin-cup pan. in a medium sized mixing bowl, add the teff flour, tapioca flour, ground flax, baking powder, baking soda, xanthan gum, sea salt, cinnamon, and nutmeg. whisk together well. in another mixing bowl, whisk together the orange juice, applesauce, agave nectar, and oil. add the wet ingredients to the dry and whisk together. then add dried fruit, and grated carrots, and diced apples. continue to mix with a large wooden spoon until all of the ingredients are combined. be sure to not over mix the batter! spoon batter into oiled muffin cups and bake for about 10 to 15 minutes. cool muffins on a wire rack.

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!