Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 400. spray 12-cup regular muffin pan with cooking spray. combine flour, sugar, baking powder and salt in large bowl. use 2 knives to add the peanut butter, mixing until coarse crumbs are formed. add milk, egg beaters and oil; stir until just moistened. spoon batter into muffin cups until half-full, creating a dip in center of each cup. place 1 tablespoon fruit in the dip. spoon remaining batter evenly over fruit in each cup. bake 20-25 minutes, or until wooden pick inserted into center of muffin comes out clean. cool 5 minutes in pan, then serve.

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!