Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350*.line muffin tins with paper liners and set aside. in small bowl, whisk flour, baking powder, baking soda and salt.set aside. in another small bowl, combine buttermilk, lemon zest and vanilla.set aside. in a medium bowl, beat butter till light and fluffy, on high speed, beat in egg then egg yolk, lower speed to low, beat in flour mixture alternately with buttermilk mixture, just till blended. spoon batter into prepared muffin tins. bake till tops are golden and springy.about 20-22 minutes. cool for 15 minutes in muffin tins on wire rack.

Target recipe: a dash of hot pepper sauce may be used instead of the cayenne. in 1-qt saucepan over medium heat, melt butter or margarine; stir in lemon juice, chopped parsley, salt and cayenne. or, in small bowl with spoon, stir butter or margarine until creamy. slowly stir in remaining ingredients. serve lemon butter hot on hot boiled or steamed vegetables, broiled, fried or poached fish or shellfish.