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: 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.