Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350-degrees f. grease or prepare muffin pans with paper liners. beat sugar and oil in bowl. add eggs to bowl and blend well. in seperate bowl, sift dry ingredients (flour- salt). stir dry ingredients into batter, blending well. fold in carrots, nuts and raisins. spoon batter into muffin tins, filling 2/3 full. bake for 35-40 minutes or until tooth pick tests clean.

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!