Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 375°f. in large bowl, whisk together flour, baking soda, baking powder, and sea salt. in small bowl, whisk together soymilk, brown rice syrup, oil, and lemon flavoring. add wet ingredients to dry ingredients, mix well by hand. gently fold in raspberries. fill the cups of 12-cup muffin tin two-thirds full. bake 20 to 25 minutes, or until toothpick inserted in center comes out clean. let muffins cool on cooling rack so bottoms do not become soggy.

Target recipe: in large bowl, combine bran, flour, sugar, baking powder and baking soda. in another bowl, mix together eggs, buttermilk, oil and molasses. pour egg mixture into bran mixture and stir to moisten. do not overmix. fold in blueberries. spoon batter into nonstick or paper-lined large muffin tins, filling almost to top. bake at 375 degrees for 25 minutes or until firm to the touch.