Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a small bowl stir together flour, 3 t yellow cornmeal, sugar, baking powder and salt. make a well in the center of the dry ingredients. stir together beaten egg yolk, milk and melted butter. add all at once to the dry ingredients, stirring just till moistened. line two 6-ounce custard cups with paper baking cups. fill cups 2/3rds full. sprinkle a little additional cornmeal atop muffins. micro-cook, uncovered, on 100% power about 45 seconds or till done, rearranging once. (when done, the surface may appear moist but a wooden pick inserted near the center should come out clean.).

Target recipe: preheat oven to 350 degrees. combine all dry ingredients except walnuts in a large mixing bowl and mix well. in a separate bowl, slightly beat the eggs. add the remaining wet ingredients and mix well. add one third of the wet ingredients and stir in slowly. add second third and third third in the same manner. note: they taste the best when you don't overmix the batter, hence the slow stirring! fold in the walnuts. prepare muffin tins with papers. pour batter into muffin tins, leaving a little room at the top for rising. bake for 20-25 minutes.