Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a large bowl, combine flour, sugar, baking powder and salt. in a small bowl, mix eggs, buttermilk, oil and lemon juice and zest. stir into flour mixture just until moistened. fold in raspberries. fill greased or paper-lined muffin cups two-thirds full. bake at 350 degrees f for 15-20 minutes or until center of muffin springs back when lightly touched. for glaze:: mix powdered sugar and lemon juice. add milk until smooth. drizzle glaze on top of slightly cooled 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.