They’re soft, made with olive oil, and just sweet enough. Whip up a batch of these white chocolate muffins for a perfect snack or breakfast to-go.
G. Giustolisi
These soft muffins are perfect for a delicious breakfast or afternoon snack. Made with high quality organic ingredients free they are free from unrefined ingredients. My Italian twist is a mild, high-quality extra virgin olive oil instead of butter (for very soft and lighter small cakes). 
- Total Time: 20 minutes
- Yield: 12 muffins 1x
Ingredients
- 200 g 7 oz organic white Farro flour (or Kamut) flour
- 100 g 3½ oz organic brown rice flour
- 15 g ½oz/¼cup organic baking powder
- 1 tbsp organic ‘Bourbon’ vanilla powder
- Pinch of sea salt
- 100 ml 3½ fl oz organic brown rice milk
- 50 ml 2 fl oz extra virgin olive oil
- 3 tbsp organic honey
- 1 large organic free range eggs
- 150 g 9 oz high quality white chocolate, chopped
Instructions
- Preheat oven to 180° C (350°F/Gas 4).
- Combine the flours, baking powder, vanilla, pinch of salt and set aside.
- Mix brown rice milk, olive oil and honey with the egg. Slowly pour the liquid ingredients over dry. Add the white chocolate.
- Pour the dough into special molds for muffins.
- Bake for 15-20 minutes, or until set.
- Cook Time: 20 minutes
Frequently Asked Questions
Can I substitute the olive oil with another type of oil?
While you can use another type of oil, using extra virgin olive oil is recommended for the best flavor and texture in these white chocolate muffins.
What type of white chocolate should I use for this recipe?
Opt for high-quality white chocolate chips or chopped chocolate to ensure a smooth melt and rich flavor in your muffins.
How can I prevent the muffins from sticking to the pan?
Make sure to grease the muffin pan well with olive oil or line it with paper liners to prevent sticking.
