|
Muffin Nutella

These nutella muffins are best eaten on the day of baking.
Muffin nutella. They will not overflow. Preheat the oven to 375 degrees f 190 degrees c. 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.
When you add the nutella muffin cake batter to the individual cupcake cases you then spoon a little nutella on top at this point take a table knife and swirl the mixture. Ingredients100g sugar2 eggs100ml milk100g butter150g flour30g cocoa powder7g bakeing soda100g chocolate6tsp nutellathank you for your cooperation in transla. Bake for 15 20 minutes or until a toothpick inserted just off centre to avoid nutella comes out clean.
Swirl again with a toothpick. Fill the empty muffin tins halfway with water for even baking. Bake at 425 f 218 c for 5 minutes.
Fill with batter the rest of the way filling the cups about full. However to enjoy on the following day simply heat in the microwave for 10 seconds to make them slightly gooey. Divide the batter evenly into a muffin pan lined with muffin cases filling only half way.
Combine flour baking soda baking powder and salt in a large bowl. Using a toothpick swirl the nutella with the muffin batter. Cover the nutella with another spoon or two of muffin mix until all of the mix has been used across the 12 cases.
Lastly really push the knife right down to get the majority of the nutella covered with the batter. Sprinkle the tops with chocolate chips if you like. Divide mixture evenly between muffin cups filling them about 2 3 full.
Source : pinterest.com