Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 375°; grease a 12-cup muffin tin. in a big bowl, whisk flour, baking powder, baking soda, salt, and cinnamon. in another bowl, whisk the brown sugar, eggs, butter, espresso powder, and vanilla until well blended. whisk in buttermilk until blended. add the egg mixture to the flour mixture and stir until just blended. gently fold in chocolate chips. divide batter equally among prepared muffin cups. bake in preheated oven for 25 to 30 minutes or until tops are golden and a pick comes out clean. let cool in pan on a rack for 5 minutes; then transfer muffins to the rack to cool.

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!