Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 375°f line a 12-cup muffin tin with baking cups. in a large bowl, whisk together flours, baking powder, salt, cinnamon and ginger. in a medium bowl, cream butter with brown sugar. beat in eggs one by one, followed by yogurt. pour egg mixture into flour mixture, stirring until just combined. mixture will be thick. add pears and stir just until well distributed. fill muffin cups evenly with the mixture. each cup should be quite full. bake at 375f for 17-20 minutes, until a tester comes out clean. cool on a wire rack. serve warm or cold.

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!