Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat the oven to 350°f spread the coconut on a baking sheet and toast in oven for about 5 minutes. set aside on counter. in a bowl, combine the sugar, oil, juice, vanilla, and eggs. stir in the baking powder, baking soda, allspice, and salt. add the flour and mix. stir in the shredded carrots, walnuts, and most of the coconut. oil a standard muffin tin and scoop the batter inches bake for 25 minutes.

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!