30-day whole grain muffin

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.

METHOD

  1. Whisk the eggs, oil and sugar together. Add the rest of the ingredients and whisk well so that all ingredients combine properly.
  2. Place the dough in the fridge overnight in an airtight container. (You can freeze this dough and take it along on holiday.)
  3. Preheat the oven to 180 degrees and grease your muffin trays. Bake for 25 minutes until cooked.
  4. Preheat the oven to 180 degrees and grease your muffin trays. Bake for 25 minutes until cooked.

INGREDIENTS

  • 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

  1. 100 g Pecans and 150 g chopped dates
  2. 150 g Cake Mix (fruit) and 1 cup apple or pineapple sauce
  3. 150 g Prunes and 1 cup mashed banana