Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 400°f. line 10 muffin cups. sift first 5 ingredients into large bowl. whisk sour cream, preserves, egg and vanilla to blend in medium bowl. add wet ingredients and pecans to flour mixture and stir just until combined; do not overmix. divide batter among muffin cups. bake for about 20 minutes, or until toothpick test done. cool 15 minutes before serving.

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!