Classic muffins with added quality olive oil for a lighter cake and crispy amaretti for a special taste and texture.
By Veronica Lavenia
Photo by G. Giustolisi
These black and white and delicious muffins are much loved by children but, once tasted, however, adults also want an encore. My Italian twist is a mild, high-quality extra virgin olive oil instead of butter (for very soft and lighter small cakes) and crispy amaretti for a special taste. 
Rice syrup (or rice malt), gives a very fine texture to this sweet. Use it often in your cakes and it will be your trump card!
PrintClassic Chocolate Muffins with White Chocolate Chips
- Yield: 12 muffins 1x
Description
Classic muffins with added quality olive oil for a lighter cake and crispy amaretti for a special taste and texture.
Ingredients
- 200 g (7 oz) wholemeal Kamut flour
- 15 g (½oz/¼cup) organic baking powder
- 3 tablespoons unsweetened cocoa powder
- 10 crushed amaretti
- pinch of sea salt
- 100 ml (3½ fl oz) milk
- 200 g (7 oz) rice syrup
- 1 large organic free range eggs
- 50 g (2 oz) 70 % dark melted chocolate
- 125 g (4 oz– ½ cup) white chocolate chips
Instructions
- Preheat oven to 180° C (350°F/Gas 4).
- Combine the flour, baking powder, cocoa, amaretti, pinch of salt and set aside.
- Mix milk and rice syrup with the egg. Slowly pour the liquid ingredients over dry. Add the white chocolate chips.
- Pour the dough into special molds for muffins.
- Bake for 20 minutes, or until set.
- Category: Baking, Breakfast, Dessert
