Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine dry ingredients in lg bowl. in another bowl, mix egg, eggnog, and oil. stir wet ingredients into dry ingredients, just until moistened. fold in raisins and pecans. fill greased or lined muffin cups two thirds full. bake at 350* for 25 minutes. cool for 5 minutes before removing from pan. cool completely on a wire rack.

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!