Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat the oven to 375°f; lightly grease or line 12 2-inch muffin tins. in a bowl whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt. in another bowl whisk together eggs, yogurt, and oil; add yogurt mixture to flour mixture and stir until batter is combined. divide batter among the muffin tins, and bake on middle rack for 20 minutes or until tester comes out clean. let muffins cool in the tins on a rack for 3 minutes, turn them out on to the rack and let cool completely. muffins may be made 1 day in advance and kept in an airtight container.

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!