Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a mixing bowl, cream oil, sugar and egg whites or substitute. combine the dry ingredients; add to creamed mixture alternately with milk. fill muffin cups 2/3rd’s full. bake at 325 degrees, 20 to 25 minutes or until golden. meanwhile, combine sugar and cinnamon in a small bowl. roll the tops of the muffins in the sugar mixture while hot out of the oven. serve warm or freeze and microwave 20 to 25 seconds before serving.

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!