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 375°f. stir dry ingredients into mixing bowl, set aside. combine sweet corn, water, eggs. stir wet ingredients into cornmeal mixture. put a few drops of canola oil into each muffin cup and heat in the oven for 3 minutes. spoon an equal amount of the muffin mixture into each cup. bake for 25 minutes or until the edges and top of muffins are just starting to turn brown. allow muffins to cool for a few minutes before removing from pan.