Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large bowl sift dry ingredients and stir until combined. melt butter. in a small bowl whisk egg, sour cream, vanilla and butter. make a well in large bowl and add wet to dry, mixing until just combined. finally stir in crushed maltezers. (i tend to reserve a few and cut them in halves/quarters to create a nicer contrast). divide batter between paper lined muffin cups and bake at 400/gas 6 for 20 minutes until golden.

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!