Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven 375. line muffin pan with paper muffin cups. in a large bowl, combine the baking mix, pudding, poppy seeds and lemon peel. in another bowl, combine the eggs, milk and oil; stir into dry ingredients just until moistened. fill muffins cups about 2/3 full. bake for 20 to 25 minutes or until toothpick comes out clean. cool in pan for 5 minutes on a wire rack then remove and continuing cooling on wire rack. in a small bowl, combine powdered sugar and lemon juice, drizzle over muffins.

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.