Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 400°f grease bottoms only of 24 miniature muffin cups or use cooking spray, or line with paper baking cups. (if using regular sized muffin tin, prepare 12 tins). in medium bowl, stir baking mix, 1/4 cup sugar, the softened butter, milk, orange peel and egg until blended; beat vigorously with spoon 30 seconds. place batter evenly between prepared muffin cups. bake 12 minutes or until light golden brown. (bake 20 minutes if using larger muffin tins). in small bowl, stir together 2/3 cup sugar and the cinnamon. immediately roll tops of muffins in melted butter, then in cinnamon-sugar mixture. serve warm if you can but they keep well in an air-tight container too.

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.