Muffins

Decided to try adding more eggs to my muffin recipe.  It worked pretty well.  I waited to see if they were still good to eat the next day, and they're not bad so here is the recipe:

Eggy Muffins

1 3/4 cups flour  (my current mix is 3/4 cup tapioca and 1/2 cup each potato starch and sorghum)
3/4 cup sugar
1 1/2 tsp baking powder
1/2 tsp salt
3 eggs
1/4 cup milk
1 stick butter, melted and slightly cooled

Stir together flours, sugar, baking powder and salt.  Beat eggs and milk, stir into dry mixture.  Whisk til smooth, stir in butter a bit at a time.  Pour into paper lined muffin cups and bake at 450 for 20-25 minutes.  Makes 12.

The extra eggs cause a cute little peak at the top.

Let me know how you like them.  Of course if you can eat rice I would use it along with a little of the other flours.  It's hard to get a good product without being able to use the rice-I have a lot of throwaways!  I eat a lot of mediocre stuff, too!

A Quick Hint

I have found, in all my baking experiments, that it's extremely difficult to get a light texture in your wheat-free baked goods.  Especially, as in my case, when you can't use rice flour.  A few weeks ago it hit me-what about club soda?  So first I used it in place of milk for some cupcakes, which were pretty successful, and last night I used it in biscuits.  They were very good!  The thing you have to do with non-gluten flours is cut back a bit on the liquid, since there's no gluten to hold the dough together.  The recipe called for 2/3 cups of milk and I put in 1/2 cup of club soda instead.  It worked perfectly and the biscuits even held together better than they have in my other experiments!  And don't worry if the club soda isn't the freshest-I used some that barely has any fizz and it worked fine.  Next on my agenda is scones-if it works for biscuits it should work for them!

Palomilla Steaks

This is a revised recipe. I had to rearrange a few things to accommodate my allergies. Palomilla steaks are a Cuban dish, with tons of flavor.

Palomilla Steaks

Marinade:

2 T vinegar
4 T olive oil
1 tsp marjoram
2 T finely chopped cilantro
1 tsp cumin

4 steaks, thinly sliced (sirloin is recommended but I used chucks and they were really nice)
Salt and pepper to taste

4 T butter
1/4 C finely chopped parsley
Juice of 2 limes

Marinate steaks 4 hours in the fridge. I like to put the marinade in a gallon zipper bag then rotate and squish at hourly intervals to be sure of coverage.

Heat skillet to medium high and fry steaks until crispy on the outside and a tiny bit firm to the touch-2 to 4 minutes, depending on the thickness of the steaks.

Remove steaks, turn off heat, then melt butter in hot pan. Add parsley and lime juice and pour over steaks. Black beans and rice are the best companions but I baked a couple of potatoes to eat with the beans. I just heated up the beans and added a bit of chili powder, cumin, and some chopped cilantro.

Very yummy! I have a small piece of my steak left that I'm going to reheat for lunch today. Makes my mouth water just thinking about it.