Saturday, January 26, 2013

Nutella Muffins

Do you ever open something up, food wise, you have every intention of eating it....but then it gets shoved to the back and you forget about it? Well, that is what happened to our poor jar of Nutella. I happened upon it this morning and went on a quest to find a recipe using up the Nutella. I happened upon a Natasha in Oz's blog that had a recipe for Nutella muffins, and they looked so yummy, I thought I would give them a try. They turned out fantastic. They aren't very sweet, and have a hint of the Nutella flavor that we all love. Hope you all enjoy!

2/3 cup butter, softened to room temperature
3/4 c. white sugar
3 eggs
1/2 tsp. of vanilla
1-3/4 c. of all purpose flour
1/4 tsp. salt
2 tsp. baking powder
16 tsps. of Nutella

Preheat the oven to 325F.  The batter, including the Nutella , is much easier to work with if ALL of the ingredients are at room temperature.  So make sure they are before you start making the batter.  In a separate bowl, mix together the flour, salt and baking powder. In a large mixing bowl, beat the butter and sugar together until the mixture is light and creamy. Add the eggs, one at a time, beating after each addition. Switch to a rubber spatula and stir in the vanilla. Add the flour mixture. Continue to mix the batter together, until your batter is smooth.  The batter is quite heavy in order for you to be able to “marbleize” the Nutella into the batter without it falling through. Fill your muffin tins with paper muffin cups. Since it is quite cold up here, even room temperature, I found the batter to be a bit stiff. In a small cup, I took a heaping spoonful of the batter and added 1 tsp of the Nutella. I swirled the two together then transferred to the muffin tin. I continued until I ran out of batter. The muffin cups should be about ¾ of the way full.   Bake for about 20 – 25 minutes.