Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 375*. prepare muffin tins: grease or paper-line one 12-cup and one 6-cup tin. in medium bowl, combine cake mix, flour and baking powder. stir to blend. in a large bowl, whisk eggs, milk and oil. add to dry ingredients, stirring just until blended. fold in blueberries. spoon batter into prepared muffin tins. bake for 17 to 23 minutes, or until lightly browned and set. note: thawed, frozen blueberries may be used. if berries are damp, toss with a spoonful of flour before mixing into batter.

Target recipe: heat oven to 400f and line a 12-hole muffin tin with some paper cases. sift the flour, baking powder, and bicarbonate of soda into a large bowl, then stir in the cherries, chocolate and sugar. add the beaten eggs, yogurt and then the butter and stir to combine. it doesn't matter if the mixture looks a bit lumpy, it's more important not to overmix or the muffins will turn out tough. fill the paper cases and bake for 20-25 mins until risen and golden brown. transfer to a rack to cool. they are especially delicious eaten slightly warm.