Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 400. lightly coat muffin tins with cooking spray, or insert with liners. in a large bowl, stir together the all purpose flour, rye flour, oat bran, cornmeal, sugar, baking powder, and salt until well combined. make a well in the center of the flour mixture. in a small bowl, stir together the milk, oil, and egg, then pour the mixture into the well of the dry ingredients. stir until just combined. spoon the batter into the muffin cups filling them 2/3 full. bake for 20 minutes, or until a toothpick inserted in the center comes out clean. let the muffins cool in the pan for 5 minutes, then turn them out onto a wire rack to cool.

Target recipe: preheat the oven to 375 degrees f. line 12 muffin cups with paper liners or grease well. whisk the flours, oat bran, baking powder, baking soda and salt in a medium bowl. lightly beat the eggs and egg white in another medium bowl. stir in the buttermilk, brown sugar and oil. stir the liquid mixture into the flour mixture until just evenly moist; the batter will be very thick. fold in the dried fruit and walnuts. divide the batter evenly among the muffin cups. bake until firm when pressed gently, about 25 minutes. turn the muffins out of the cups and cool on a rack; serve warm or at room temperature.