Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat the oven to 400 degrees. spray muffin tins, or use liners, and set aside. melt the butter in a small saucepan over low heat. 2. in a large bowl, use an electric mixer or a whisk to beat the eggs and sugar, about 2 minutes. add the milk, melted butter, and carrots and mix well. sift the flour, baking powder, baking soda, cinnamon (if desired), and salt over the egg mixture and stir until smooth. gently fold in the nuts (if desired). 3. spoon about 1/4 cup batter into each muffin cup. bake on the middle shelf for about 20 minutes, or until a toothpick inserted in the center comes out clean.

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!