Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in large bowl, blend together cake mix, pudding, and poppy seeds.in seperate bowl, combine eggs, water and oil until well blended. blend dry ingredients into wet and gently stir. line muffin tins with papers.fill each cup 2/3 full. bake in 350* oven for 20 minutes -- or toothpick test comes out clean when inserted near the center. cool 5 minutes before removing from tin. then place on wire racks to 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.