Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oven to 350 degrees. sift the dry ingredients together. mix in the eggs, oil, butter, milk and vanilla. fold in your choice of berries. (i get a blend of frozen berries at my grocery store--raspberries, blackberries, strawberries and blueberries. these make a great mixed berry muffin,and they're much more economical than fresh. but use what you have) pour into lightly greased, standard 12 muffin pan, or large 6 muffin pan. (tip-an ice cream scoop makes easy work of this task, and muffins are the same size.) bake for 30-40 minutes, start checking at 30 minutes or so. cool in pan on rack for about 5 minutes, then turn on out on 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.