Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: grease 12 muffin cups or line with paper muffin liners. cream butter and sugar till light and fluffy. beat in eggs, one at a time, beating after each addition. add bananas and vanilla essence and beat until smooth. mix together flour, salt, baking powder and baking soda. stir flour mixture into butter mixture, alternating with sour milk or buttermilk. stir until dry ingredients are moistened then gently stir in chopped nuts. spoon butter muffin batter into prepared muffin cups or liners. bake at 400°f for about 15-18 minutes or until tops are lightly browned.

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!