Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat oven to 350 degrees. sift the dry ingredients together. mix in the eggs, oil, butter, milk and vanilla. fold in your choice of berries. (i get a blend of frozen berries at my grocery store--raspberries, blackberries, strawberries and blueberries. these make a great mixed berry muffin,and they're much more economical than fresh. but use what you have) pour into lightly greased, standard 12 muffin pan, or large 6 muffin pan. (tip-an ice cream scoop makes easy work of this task, and muffins are the same size.) bake for 30-40 minutes, start checking at 30 minutes or so. cool in pan on rack for about 5 minutes, then turn on out on rack to cool.

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!