Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large bowl, combine the flour, brown sugar, baking powder, salt and cinnamon. in another bowl, combine the milk, butter, syrup, sour cream, egg and vanilla. stir into the dry ingredients just until moistened. fill paper-lined muffin cups two-thirds full. for topping, combine the flour, sugar, nuts and cinnamon; cut in butter until crumbly. sprinkle over batter. bake at 400 degrees for 16-20 minutes or until muffins test done. cool for 5 minutes before removing from pans to wire racks.

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!