Hi Lea,
Here's the sugar-free soaked muffin recipe (it does have dried fruit and pure vanilla extract in it but no other sugar).
If you have problems with nuts or dried fruit you could leave them out.
You could try experimenting with different flavors too.
All the best.
Donna.

Sugar-free soaked muffins
Makes 12

1 cup self-rising whole-wheat flour
1 teaspoon pumpkin pie spice (mixed spice)
1 teaspoon baking soda (bicarbonate of soda)
1/2 cup shredded coconut (make sure it is sugar-free)
1 and 3/4 cups unprocessed bran (I use oat bran)
1/2 cup chopped nuts of your choice (optional - I use soaked nuts)
1 large egg (if you have small eggs, use two)
1 and 3/4 cups buttermilk
1/3 cup virgin olive oil
1/2 teaspoon pure vanilla extract
butter for greasing

THE DAY BEFORE
1. In a large bowl sift together flour, spice and baking soda.
2. Stir in coconut, bran, dried fruit if using and nuts if using.
3. In a separate bowl put the buttermilk, virgin olive oil and vanilla and whisk together. DON'T ADD THE EGG.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Cover bowl and stand on the kitchen counter overnight. The original recipe said to put the mixture in the refrigerator but I've read that you need to soak grains at room temperature to neutralize the phytic acid properly. I haven't had a problem so far.

THE NEXT DAY
1. Preheat oven to 350 F (180 C). Grease a 12-hole muffin tin.
2. In a small bowl whisk the egg.
3. Fold the egg into the muffin batter. The mixture should have thickened while soaking. You may need to experiment with the amount of liquid. I usually add a little more buttermilk in small increments until the mixture is a nice muffin batter consistency (otherwise the muffins can be a bit dry). Don't mix the batter more than you have to.
4. Put the batter into the muffin tin and bake for 20 minutes or so, or until the tops just start to brown and the tops of the muffins spring back when pressed.
5. Cool the muffins in the tin for a few minutes before removing.

I find the muffins last for a few days in the refrigerator.

This is the first recipe I've tried but I'm going to try some more as I have the time to experiment.

: Donna,
: Please share with me which sugar-free
: muffin recipe that uses buttermilk
: and has you soak the mixture
: overnight. I have digestive issues
: with grains and wheat and would
: like to start the soaking
: preparations. I've learned about
: it but haven't tried it. I think
: it will help with my digestive
: problems and also my children's as
: well.

: Lea

NB. I just edited out the dried fruit....prefer not to post sugar recipe parts KD