Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 400 degrees. generously grease 2 1/2-inch muffin cups or line with paper baking cups. mix first 6 ingredients in large bowl. stir in olives and tomatoes. crush fennel in mortar with pestle; add garlic and oregano and crush to paste, then transfer to medium bowl. whisk in eggs, then oil, milk and sour cream. make well in center of dry ingredients; add milk mixture to well and stir into dry ingredients until just blended (batter will be lumpy). spoon batter into prepared cups, filling each 3/4 full. bake until muffins are golden brown, 20 to 25 minutes; cool 5 minutes. turn out of pan and serve warm.

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!