Decadent White Chocolate Muffins with Vanilla Drizzle

• 200 g 7 oz organic white farro flour (or Kamut)
• 100 g 3½ oz organic brown rice flour
• 15 g ½ oz (about ¼ cup) organic baking powder
• 1 tbsp organic Bourbon vanilla powder
• Pinch of sea salt
• 100 ml 3½ fl oz organic brown rice milk (or other plant milk)
• 50 ml 2 fl oz extra virgin olive oil
• 3 tbsp organic honey
• 1 large organic free-range egg
• 150 g 5 oz (about 9 oz listed) high-quality white chocolate, chopped

Instructions

1. Preheat the oven to 180°C (350°F / Gas 4). Line a 12-cup muffin tin with paper liners or lightly grease it.
2. In a large bowl, whisk together the farro (or Kamut) flour, brown rice flour, baking powder, vanilla powder and a pinch of sea salt.
3. In a separate bowl, combine the brown rice milk, extra virgin olive oil, honey and the beaten egg. Stir until smooth.
4. Pour the wet ingredients into the dry ingredients and mix gently until just combined. Fold in the chopped white chocolate.
5. Divide the batter evenly among the muffin cups. Bake for 15–20 minutes, or until a toothpick inserted in the center comes out clean and the tops are set.
6. Allow the muffins to cool in the tin for a few minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.