Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 400*. lightly butter, spray or line with paper liners.12 muffins cups and set aside. combine the flour, sugar, baking powder, baking soda, and salt in a large bowl -- stir to blend well. in a seperate bowl, whisk together the sour cream, eggs and vanilla until smooth. add to the dry ingredients all at once and fold just until evenly moistened -- please, do not overmix. divide the batter evenly the muffin cups. make a small hollow in the batter with the tip of a teaspoon and spoon 1 tsp jam into each hollow. bake until the tops are golden and the edges pull away from the sides of the cups -- 20-22 minutes. cool on a wire rack before removing from pans.

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!