Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], 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.

Target recipe: in a medium bowl combine coconut flour, salt and baking soda. in a large bowl blend together eggs, agave, oil and lemon zest. blend dry ingredients into wet. fold in poppy seeds. spoon 1 tablespoon of batter into each greased mini muffin cup. bake at 350° for 8 to 10 minutes. cool and serve.