Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees. mix together the flour, baking powder, baking soda, and salt. in a blender, mix until smooth the tofu, suger, juice, lemon juice, nutritional yeast, and vanilla extract. gently fold the two mixtures together until 'just mixed'. pour into a non-stick muffin pan, and bake for about 25 minutes at 350 degrees. cool before removing from the tin.

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!