Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 375°. grease a 12-cup muffin pan. in a big bowl, whisk together the flour, baking powder, and salt. in another bowl, whisk together sugar, and eggs until well blended; whisk in buttermilk, butter, oil, and vanilla until well blended. add the egg mixture to the flour mixture and stir until just blended. gently fold in raspberries. divide batter equally among prepared muffin cups. spoon 1 teaspoon raspberry jam in the center of each mound of batter. using the tip of a knife, swirl jam into batter. bake for 17-21 minutes or until tops are golden and a pick comes out clean. let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.

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.