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).
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- Total Time: 20 minutes
- Yield: 12 muffins 1x
Ingredients
Scale
- 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
