Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 400 degrees. grease 12 (3 x 1 1/4-inch) muffin cups. in a large bowl, stir together flour, the 2/3 cup sugar, baking powder, baking soda and salt. in another bowl, stir together yogurt, butter, eggs, lemon peel and vanilla until blended. make a well in center of dry ingredients; add the yogurt mixture and stir just to combine. stir in the blueberries. spoon batter into the muffin tins and sprinkle with the remaining 1 tablespoon of sugar. bake 20 to 25 minutes.

Target recipe: heat the oven to 350 degrees and grease a 12-cup muffin pan. in a large bowl, mix together potatoes, eggs, sugar, oil, water, zest, and vanilla with a wooden spoon. in another bowl, whisk together flours, salt, baking powder, and baking soda, then add to the sweet potato mixture and stir until just combined. gently stir in cranberry sauce. spoon batter into the muffin cups and bake until muffins are browned and the tops spring back when you press them lightly with your fingertip, about 30 minutes. cool in pan on a rack 5 minutes, then turn muffins out onto rack to cool completely.