Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees. line 18 muffin tins and spray lightly with cooking spray. separate 1 tbsp of oat bran for use in next step. combine dry ingredients in a large mixing bowl. whisk dry ingredients together being careful to eliminate any lumps of brown sugar. push dry ingredients to the sides of the bowl to create a well in the center. mix wet ingredients together and pour into well. mix dry and wet ingredients just until moist. fold in the mix-ins of fruit and nut(s). spoon muffin batter evenly into the tins. sprinkle each muffin with remaining 2 tbsp of oat bran bake muffins for 18-20 minutes remove from tins to cooling rack immediately. ***you may substitute any dried chopped fruit or nut for the mix-ins.

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!