Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: put the rack in the middle of the oven. preheat at 350°f grease 12 muffin tins or use paper cup. drain pears, reserve the juice and cut the pears in dice. you should have 3/4 cup of juice, if not add water to have 3/4 cup liquid. in a large bowl, mix dry ingredients. set aside. in another bowl, mix honey and butter with a whisk. incorporate the eggs, pear juice and pears. pour on the dry ingredients and stir delicately with a fork just enough to wet the flour. distribute the dough in the muffin tins. sprinkle with almonds and put a dash of honey on top. cook in oven for about 30 minutes or until a tooth-pick inserted in the middle comes out clean. unmold and let cool on a rack.

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!