Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift together flour, baking powder, baking soda, and salt. cream butter with sugar until fluffy. beat in eggs. puree bananas, sour cream and vanilla. alternate dry ingredients and banana mixture to the egg mixture. beat enough to incorporate. fold in raspberries and toasted nuts. spoon into greased muffin tins and bake in a preheated 350 deg f oven for about 25 minutes, until puffed, browned and springy. makes about 15 muffins.

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.