Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 400°f line a 12-muffin pan with paper muffin cups. sift flour, baking powder, cinnamon and salt into a bowl. stir in 3/4 cup wheat germ, and set aside. in a large bowl, combine eggs, milk, juice, sugar and oil. add dry ingredients all at once and stir lightly until liquid is absorbed; batter will be lumpy. stir in orange zest and 3/4 cup almonds. divide batter among muffin cups and sprinkle tops with remaining almonds and wheat germ. bake 12 to 15 minutes or until a toothpick comes out clean. remove from pan and let cool.

Target recipe: note that there are no are no eggs in this recipe, so these may be enjoyed by those who can't eat eggs. preheat oven to 375f. spray 12 muffin tins with cooking spray. mix the flour, baking powder, and 1/4 cup sugar together. set aside. in a large bowl, beat the thoroughly thawed orange juice concentrate, oil, yogurt, and apricot preserves together. stir in the apricots. slowly stir the flour mixture into the liquid ingredients just until everything is moistened. do not overmix. spoon the batter into the muffin tins. mix the sugar, cinnamon, and nutmeg together, and sprinkle over the mu ffins. bake for 20 to 25 minutes or until a cake tester comes out clean.