Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 375 degrees f. mix the 2 tablespoons wheat or oat bran with the 1 tablespoon soy flour. spray a 6-cup muffin tin with vegetable oil cooking spray. evenly sprinkle the pan with the wheat bran and soy flour mix, being careful to coat the sides of the cups also; this will prevent sticking. in a bowl using a wire whisk, mix all the remaining ingredients, except the blueberries, until well blended. fold in the blueberries and fill the 6 muffins cups evenly with the batter. place on the center rack of the oven and bake for 20 to 25 minutes, or until the tops turn golden brown and a toothpick stuck in the center comes out clean. remove from oven and let cool before refrigerating. serve warm with butter or cold with cream cheese.

Target 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.