Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: beat together: sugar, oil, molasses and eggs. dissolve baking soda in 1/8-cup hot water. mix soda and water with batter. sift 2 cups flour, ginger, allspice, cinnamon and salt into bowl with molasses mixture; mix well. add 1 cup boiling water to batter and mix well. (batter will be fairly thin like cake batter). grease muffin pans (either regular or mini) or line with paper liners (i like to give them a quick shot of baking spray). fill muffin cups just a bit more than 3/4 full. bake at 400°f for 8-9 minutes for mini muffins; 12-15 minutes for standard muffins. makes 24 standard muffins.

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!