Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: pre heat oven to 200'c. spray or lightly grease muffin pans. measure the first 9 ingredients into a large bowl. use whatever fresh herbs you like best. toss well to mix. in another bow, beat the egg and milk together with a whisk. tip the egg mixture into the dry ingredients and fold together, stirring just enough to dampen the flour mix. spoon mixture into muffin pans. bake at 200'c for 10-15 minutes until centres spring back when pressed. remove from oven and leave in pan for 5mins before tipping out. these are lovely mini size, just warm from the oven, filled with salmon cream cheese.

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!