The night before, mix together the flour, sucanat, and milk.  Stir it up; it will be a very wet dough, almost like a thick batter.

In the morning, add the remaining ingredients.  Stir together well, and set aside for about two hours to rise. Alternately, if you don't want to do the soaking step, mix 1 1/2 cups milk (instead of 1 3/4) and mix all ingredients at once.  Follow the recipe from here, setting aside the dough to rise!

Punch the dough and turn it onto a well-floured surface.  Knead very briefly, then separate into 8 - 12 small balls.

Shape each ball into a muffin, then cover and allow them to rest for about 20 minutes.  Make sure the surface is still well-floured, or they'll stick!

Preheat your oven to 350ºF and a frying pan on medium-high heat.  When the muffins have rested, carefully lift and slip them into the pan, not crowding them.

Allow these to cook for 3 - 5 minutes until golden brown.  Flip them over and cook the other side.

They should puff up while you are doing this.  Transfer the browned muffins to a baking sheet.  When they are all done, bake for 20 - 25 minutes until they are done all the way through.

Allow the muffins to cool, then transfer to a bag to store on the counter or in the freezer.