This isn’t your standard muffin recipe, as the dough is kept in the fridge for 30 days. During this 30-day process the GI will be lowered and loads of good things happen to the flour. The starch in the flour (which is essentially a type of sugar) will be digested from a complex sugar to a more simple, easier digested sugar by the enzyme amylase.
Annelien Pienaar bakes this recipe with Eureka Mills Stoneground Cake Flour and has had no allergic reactions with gluten intolerant eaters.
- Whisk the eggs, oil and sugar together. Add the rest of the ingredients and whisk well so that all ingredients combine properly.
- Place the dough in the fridge overnight in an airtight container. (You can freeze this dough and take it along on holiday.)
- Preheat the oven to 180 degrees and grease your muffin trays. Bake for 25 minutes until cooked.
- 3 Large Eggs
- 125 ml Canola Oil
- 500 ml Milk
- 350 g Soft Brown Sugar
- 140 g Eureka Mills Whole Meal Flour
- 210 g Eureka Mills Stoneground Cake Flour
- 70 g Digestive Bran
- 5 ml Salt
- 10 ml Bicarbonate of Soda
- 2.5 ml (½ tsp) Cinnamon
Variety of Fillings
- 100 g Pecans and 150 g chopped dates
- 150 g Cake Mix (fruit) and 1 cup apple or pineapple sauce
- 150 g Prunes and 1 cup mashed banana