Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 375 degrees f. grease muffin tin or line with paper liners. mix together the flours, wheat germ, poppy seeds, salt, baking soda, baking powder, sugar blend, and zest in a large bowl. in another bowl, beat together the eggs, oil, buttermilk, lemon juice and extract. make a well in the center of the dry ingredients, pour in the liquid ingredients and mix well. spoon batter into muffin cups. bake 20 minutes or until a toothpick inserted in the middle comes out clean. cool in pan for 5 minutes and serve warm.

Target recipe: preheat oven to 350 f. grease and flour muffin tins. mix together butter and sugar in a mixer on second speed. add split vanilla bean (or 1 tsp. vanilla extract) into egg yolks. slowly add yolks, one at a time, to butter/sugar mixture. beat until mixture is a soft lemon color. stir in sour cream and poppy seeds. sift the dry ingredients together and add into egg yolk mixture. in a separate bowl, beat egg whites, sugar and cream of tartar until stiff. fold into egg yolk mixture. gently stir in 1-2 pints of fresh raspberries. bake in greased muffin tins for 20-25 minutes.