Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 375. line muffin tins w/ paper liners (or grease them). in a large bowl, combine flour, sugars, baking powder, baking soda and salt. in another bowl, combine beaten eggs, yogurt, butter and vanilla. add the wet mixture the dry ingredients and stir just to moisten. fold in raspberries. pour batter into muffin cups. bake at 375 degrees f. for 25-30 minutes or until the muffins test done w/ toothpick test.

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.