“ NUTELLA MUFFINS”

These rich and chocolaty muffin bites require only 4 ingredients, making them some
of the simplest yet tastiest muffins around.

Ingredient:

2 large eggs

¼ cup granulated sugar

1 cup Nutella

½ cup plus 2 tablespoons self-rising flour (or all –purpose flour plus ½ teaspoon baking
powder)

Instructions:

1. Preheat oven to 180⁰C/ 350⁰F. Line 28 mini muffin cups with liner paper.
2. In a large bowl, whisk together eggs and sugar. Add the Nutella and whisk until
combined. Sift in flour and fold just until combined.
3. Divide mixture evenly between muffin cups, filling them about 2/3 full. Bake for
8 minutes for mini muffins or 12-13 minutes for standard size muffins, until the
tops are shiny and cracked but the center is still soft. Transfer to wire rack and let
cool for 10 minutes before removing from pan.
4. The center will slightly sink after cooling. You can fill this center with an extra
dollop of Nutella and hazelnut. Serve warm or at room temperature.
5. Muffins are best the same day they are made; but they can be stored in an airtight
container in the fridge for up to 3 days or frozen up to a month.