Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 400°f. in a bowl, combine oats and buttermilk. wait 5 minutes then add the egg and margarine. in another bowl, mix flour, brown sugar, baking powder, baking soda, salt, and cinnamon. add previous mix and stir only until wet. delicately add raspberries. divide preparation into 12 muffin molds (greased or paper-lined). bake 18 to 25 minutes, until muffins are golden and return to their shape after slightly pressed.

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.