Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 400º. grease a muffin pan or use paper muffin cups. in a bowl, combine yogurt, milk, brown sugar, oil and egg. mix well. in a separate bowl, stir together flour, paking powder, salt and baking soda. stir wet ingredients into dry and then carefully fold in berries. stir only until dry ingredients are moistened. fill muffin cups 2/3 full with mixture and top with crumb topping. bake 20-25 minutes. crumb topping: in a small bowl, combine flour, brown sugar, cinnamon and butter. stir together until crumbly.

Target 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.