Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees and grease 20 muffin cups. combine cake mix, 4 servings of pudding mix, and poppy seeds in a large bowl. combine eggs, water, and oil in another bowl until well blended. add wet ingredients to dry ingredients and stir just until blended. spoon batter into prepared muffin cups. bake 20 minutes or until a toothpick inserted in the center comes out clean. cool muffins in pans on rack for 5 minutes. remove from pan. serve warm or cool completely.

Target recipe: preheat oven to 350 f. grease and flour muffin tins. mix together butter and sugar in a mixer on second speed. add split vanilla bean (or 1 tsp. vanilla extract) into egg yolks. slowly add yolks, one at a time, to butter/sugar mixture. beat until mixture is a soft lemon color. stir in sour cream and poppy seeds. sift the dry ingredients together and add into egg yolk mixture. in a separate bowl, beat egg whites, sugar and cream of tartar until stiff. fold into egg yolk mixture. gently stir in 1-2 pints of fresh raspberries. bake in greased muffin tins for 20-25 minutes.