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! 
Classic 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
Frequently Asked Questions
Can I substitute the rice syrup with another sweetener?
Yes, you can use honey or maple syrup, but keep in mind that it may slightly alter the texture and flavor of the muffins.
What type of olive oil should I use for the best results?
It’s recommended to use a mild, high-quality extra virgin olive oil to maintain the softness and lightness of the muffins.
How do the crispy amaretti affect the texture of the muffins?
The crispy amaretti add a unique crunch and a special flavor contrast to the soft texture of the muffins.
