Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat oven to 400 degrees f. line 12 muffin cups with paper baking cups. lightly spoon flour into measuring cup; level off. in large bowl, combine flour, sugar, baking powder and salt; mix well. in small bowl, combine half-and-half or sour cream and skim milk, oil, lemon extract and eggs; blend well. add to dry ingredients, stir until ingredients are just moistened. carefully fold in raspberries. fill prepared muffin cups 3/4ths full. bake at 400 degrees f. 20 to 25 minutes or until golden brown. cool 5 minutes, remove from pans. high altitude: above 3500 feet, decrease baking powder to 2 teaspoonful.

Target recipe: preheat oven to 180 celsius line 2 x 6 hole xl muffin tins with 9 xl muffin wrappers. place the flour, cocoa, salt and sugar into a large bowl. in a smaller bowl, whisk the eggs ten add the oil and buttermilk. whisk all together. tip the egg mixture into the flour mixture and stir till well combined. stir in raspberries. 3/4 fill muffin wrappers. cook for approximately 25 - 30 minutes or until they spring back when lightly tapped and a skewer comes out clean. note. for smaller muffins follow above directions but just use smaller muffin papers and tins.