Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 400°f coat 12 large (1/2-cup) muffin cups with cooking spray or line with paper liners. use a vegetable peeler to remove the zest from the lemon in long strips. combine the zest and sugar in a food processor; pulse until the zest is very finely chopped into the sugar. add yogurt, oil, egg, and vanilla. pulse until blended. combine whole-wheat flour, baking powder, baking soda, and salt in a large bowl. add the yogurt mixture and fold until almost blended. gently fold in raspberries. divide the batter among the muffin cups. bake the muffins until the edges and tops are golden, 18 to 25 minutes. let cool in the pan for five minutes before turning out onto a wire rack. serve warm.

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.