Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat oven to 400ºf. grease bottoms only of 12 regular-size muffin cups (2 1/2x1 1/4 inch) with shortening, or line muffin cups with paper baking cups. in medium bowl, mix flour, cocoa, baking powder and salt; set aside. in large bowl, beat brown sugar, milk, oil, coffee and egg with fork or wire whisk. stir in flour mixture just until flour is moistened. fold in chocolate chunks. divide batter evenly among muffin cups. bake 18 to 20 minutes or until toothpick inserted in center comes out clean. immediately remove from pan.

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!