Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 400. spray 12 muffin cups with cooking spray. make the topping, blending all ingredients with pastry blender or fork, for a course consistency. set aside. in a large bowl, combine all dry ingredients. in a smaller bowl, combine egg, sour cream, milk, vanilla and oil. gently stir in the peaches. add the peach mixture to the dry ingredient mixture, stirring just until moistened. do not overmix or you will have tough muffins. fill the muffin cups with batter, and sprinkle each muffin generously with topping. bake 20-25 minutes.

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!