Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large bowl, combine first 4 ingredients. in another bowl, beat egg, milk and oil until smooth. stir into the dry ingredients just until moistened. fold in strawberries and rhubarb. fill greased or paper-lined muffin cups three-fourths full. place a strawberry half, cut side down, on each. sprinkle with sugar. bake at 375 degrees for 22-25 minutes or until muffins test done. cool for 5 minutes before removing from pan to a wire rack. 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!