Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: combine oats and butter/sour milk in small bowl. mix well and let stand 1 hour. sift together flour, baking powder, baking soda and salt (and cinnamon if using); set aside. cream together butter and brown sugar (and zest, if using) in mixing bowl, using electric mixer at medium speed. add egg; beat until light and fluffy. add dry ingredients alterantely with oat mixture to creamed mixture, blending well after each addition. spoon batter into greased 2 1/2-inch muffin-pan cups, filling 2/3rds full. bake in 400 degree f. oven 20 minutes or until golden brown. serve hot with homemade jam or preserves.

Target recipe: combine oats and buttermilk in a medium bowl, cover and refrigerate overnight. preheat oven to 350 degrees. lightly spoon flour into dry measuring cups, level with a knife. place buttermilk mixture, flour and next 6 ingredients in a large bowl; beat with a mixer at medium speed until smooth. fold in blueberries. spoon ¼ cup batter into each of 24 muffin cups coated with cooking spray. bake at 350 degrees for 15 minutes or until muffins spring back when touched lightly in center. remove muffins from pans immediately; place on a wire rack.