Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 325 degrees. lightly butter 14 muffin cups. sift together the dry ingredients in a large bowl. warm the butter, cream, and milk just until lukewarm, then whisk in the eggs. using a wooden spoon or a flat spatula, fold the dry ingredients into the liquid ingredients just until mixed. spoon the batter into the muffin tins and bake for 15-20 minutes until risen and lightly browned. turn the muffins out onto a rack. serve plain or dip each muffin in melted butter, and then roll it in the sugar mixture.

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!