Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 375°. grease a 12-cup muffin pan. in a big bowl, whisk together the flour, baking powder, and salt. in another bowl, whisk together sugar, and eggs until well blended; whisk in buttermilk, butter, oil, and vanilla until well blended. add the egg mixture to the flour mixture and stir until just blended. gently fold in raspberries. divide batter equally among prepared muffin cups. spoon 1 teaspoon raspberry jam in the center of each mound of batter. using the tip of a knife, swirl jam into batter. bake for 17-21 minutes or until tops are golden and a pick comes out clean. let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.

Target recipe: preheat oven to 400. in medium-size mixing bowl. combine first 5 ingredients; making a well in the centre of the mixture. mix together egg, buttermilk, and margarine. slowly add to flour mixture and stir until moistened. coat muffin tray with cooking spray and spoon approx. 1 tablespoon of batter into each muffin cup. then spoon approx. 1 tsp of raspberry jam into centre of each muffin cup (do not spread), and top with remaining batter. mix together 1 tbsp sugar and < teaspoon cinnamon; stirring well. bake 20 to 25 minutes or until muffins spring back when touched. remove from muffin cups immediately, and let cool on wire ra ck.