I attempted to make some muffins the other day without any eggs. Firstly I was just too dam lazy to go and buy some eggs (I had run out) and secondly I thought it would be cool to experiment with some baking,while leaving things out. I know some people cannot eat eggs. However sadly muffins without eggs do not work. They looked good but were kinds soggy like they needed more cooking but unfortunately they didn’t seem to get any more cooked,the longer they were in the oven. So use eggs from now on….
Oh well,I still love experimenting and sometimes it works and other times it just doesn’t. An experiment that did work very nicely are these cup cakes. They looks and taste so good,you won’t be able to resist 
The one thing I did change is that I used butter instead of oil. I know a lot of Celiacs cannot tolerate lactose,but I seem to be fine with it. I say I seem to be fine,because I do not react in the same way to dairy as I do to gluten,but I think there is always a possibility that being as allergic to things as I am,there might well be some small reaction,but so far I am ok,so I do not think I react to lactose. I do seem however to react to soy flour,which is often used as a gluten substitute. I know a lot of gluten free bread,contain soy flour,and I react very badly to that.
Coffee and Coconut Cupcakes:
3/4 cup sugar
75gr Butter (you can use oil,to substitute,see above)
2 eggs
Cream all this together to pale and fluffy
Add about ½ cup freshly brewed coffee
Add to this the dry sieved ingredients:
100 gr Quinoa Flour
50 gr corn flour
50gr Maize flour ( creamy meal)
2 tsp baking powder
1tsp bicarbonate of soda (baking soda)
1tsp xantham gum
Add:
¼ cup desiccated coconut
Handful of flaked coconut
Handful of Choc chips
Fold all together.
Bake in 180C oven for 25 minutes.
Coffee Icing:
100gr butter
1cup icing sugar
1 tsp vanilla essence
2T hot coffee
Mix all together til soft and creamy.
Ice the top of the cupcakes and sprinkle with chocolate sprinkles or choc chips and some more desiccated coconut.
