Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 400°f. grease a 12 cup muffin tin. in a large bowl combine flour, sugar, baking powder and salt. stir in walnuts and lemon peel. in a small bowl beat egg, milk, butter and vanilla. pour egg mixture into dry ingredients and stir just until flour is moistened (batter will be lumpy). fold in blueberries. spoon into muffin cups and bake 20 to 22 minutes or until tops are golden.

Target recipe: move shelf to middle of oven and turn oven on to 200 degrees c. lightly grease a 6 hole texas muffin pan. put flour and sugar in a strainer and use a wooden spoon to sift them through. break egg into small bowl and beat with a fork until one colour. add the beaten egg, blueberries, milk and oil to the flour mixture - then stir until just mixed together - dont overmix. spoon evenly into muffin pan and bake for 25 minutes or until when pressed in the centre they spring back. carefully turn them out onto a wire rack to cool - just before you serve sprinkle with icing sugar. note: for choc-honeycomb muffins - add 1/2 cup white chocolate bits and 100g chopped chocolate coated honeycomb in stead of the bluberries.