Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a bowl, combine baking mix and sugar. cut in butter until the mixture resembles coarse crumbs. stir in milk just until moistened (batter will be thick). spoon about 1 tablespoon of batter into each of 12 paper-lined muffin cups. top with 1 teaspoon of the jam. spoon the remaining batter (about 1 t. each over the jam). bake at 425°f for 12-14 minutes or until lightly browned. cool in pan for 5 minutes. meanwhile, in a small bowl, combine glaze ingredients until smooth. remove muffins to a wire rack. drizzle with glaze.

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.