Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 400°; line 12-cup muffin pan with paper liners. in a large bowl, whisk together eggs and syrup until well blended and frothy. stir in bran flakes; let stand 5 minutes. in another bowl, whisk together the flour, baking soda, and salt. stir sour cream and vanilla into the cereal mixture until blended. add to the flour mixture and stir until just blended. divide batter equally among prepared muffin cups. bake for 19-24 minutes or until tops are golden and a pick comes out clean. let cool in pan on a wire rack for 3 minutes, then transfer to the rack to cool.

Target recipe: in small bowl, combine cereal and buttermilk. in medium bowl, beat egg until frothy and stir in oil and cereal mixture. in large bowl, combine remaining ingredients. make a well in centre and pour batter into well. stir to moisten. batter will be lumpy. fill greased muffin cups > full. bake at 400 degrees for 20 to 25 minutes. tip: nice when served warm, but let stand 5 minutes first.