Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: blend flour, sugar, baking soda and salt in a large mixing bowl. stir in cereal and walnuts. add buttermilk, oil and eggs. blend until dry ingredients are moistened. do not over stir. mixture may be stored, covered, in a nonmetal bowl in the refrigerator for up to 6 weeks. fill muffin tins 2/3 full. bake at 400°f for 20 minutes. recipe may be doubled.

Target recipe: -combine cereal with the buttermilk, molasses and rasins and let stand for 10 minutes. -sift or mix together well with a fork the flour, sugar, salt, baking soda and cinnamon. -make a well in the center of the dry ingredients and the the bran-milk-raisin mixture. -stir ingredients only enough to moisten them. -spoon into muffins tins lined with paper liners. -bake in preheated 375 degree oven for 20-22 minutes. muffins should spring back when touched lightly in the center. -muffins may be frozen and eaten later.