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: preheat oven to 400. place oats in a food processor; pulse 5 to 6 times until oats resemble coarse meal. place in a large bowl. add flours and next 5 ingredients (through salt) to oats in bowl; stir well with a whisk. make a well in center of mixture. combine buttermilk, oil, rind, and eggs in small bowl; stir well with a whisk. add to flour mixture, stirring just until moist. toss berries with 2 tablespoons flour, and gently fold them into the batter. fill 16 muffin cups coated with cooking spray; sprinkle batter with 2 tablespoons granulated sugar. bake for 20 minutes or until muffins spring back when touched lightly in center. remove from pans and cool on a wire rack.