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: put oven rack in middle position. preheat oven to 350 degrees. put muffin liners in muffin pan. combine (sift) flour and baking powder. in a separate bowl, whisk together pumpkin, oil, eggs, pumpkin-pie spice, 1 1/4 cups sugar, baking soda, and salt. whisk flour mixture into sugar/pumpkin mixture until just combined. stir in raisins. stir together cinnamon and remaining 1 tablespoon sugar in another bowl. divide batter among muffin cups (each should be about 3/4 full), then sprinkle tops with cinnamon sugar mixture. bake until golden brown and wooden toothpick inserted into center of muffin comes out clean, 25-30 minutes. cool muffins in pan for 5 minutes, then transfer to wire rack. cool to warm or room temperature.