Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 425°f. generously grease 12 muffin cups or line with papers. combine flour, sugar, baking powder, and salt in a large mixing bowl. whisk to blend thoroughly. in a separate bowl. whisk milk, egg, melted butter, and almond. make a well in the center of dry ingredients and pour in the egg mixture. blend with a wooden spoon until a moist, lumpy batter is formed. stir in plums. spoon into prepared cups and bake for 20 to 25 minutes, or until a wooden pick inserted in center comes out clean. cool on a rack for 5 minutes, then remove to a rack to cool completely.

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!