Ok, I know, I am SOOOO last week.
Truth is, I had no idea it was World Nutella Day on Saturday. I was wrapped up in
my little crazy world of reading, checking, double checking, revising, mumbling, pulling at my hair, rocking back and forth, nervously chewing on my nails the editing of my files and not reading my usual blogs. So it was totally random that I decided to bake something on Friday night involving Nutella (for the first time ever by the way). I could pretend that the blogging world and I share a certain vibe, convince you that I am particularly empathic, that when it comes to all things foodie I have a sixth sense...but no, the truth is I wanted something satisfying but simple and fast to make so that I could crawl quickly back into my corner to work. A total coincidence.
This recipe had caught my eye a while back on Life's a Feast for several reasons.
First of all, what is there not to like about Nutella, the luscious, creamy, chocolatey, nutty spread sold all over the world? When I was a child living in New York my mother used to buy it for me in a specialty store in Germantown, thus my belief growing up that it was of German origin. Imagine my surprise when we moved to Italy and I found out I was living in the country that produced this marvellous treat! You can actually smell Nutella when you drive by the factory in Alba, giving you a kind of Charlie-and-the-chocolate-factory experience.
And I still can only buy it once in a while, such is the danger of me eating it up in spoonfuls in a matter of days.
But let's stay focused, back to my reasons.
Secondly, I was intrigued by the fact that this recipe only had four ingredients. Just four? Three actually, if you leave out the chopped hazelnuts for decoration. The end result won't be quite as pretty, but your muffins will turn out pretty good all the same.
These muffins are such a cinch, it really is worth it to whip them up as a last minute dessert or treat for your family and friends. They are nutty and chocolatey with a soft and chewy heart. However, if I have to be 100% honest with you, I still think the best way to eat Nutella is thickly spread on a crusty piece of farmer's bread.
Before you read the recipe: many of you (especially non bloggers) have asked me to get update notices via e-mail. If you look at the top right corner of the page, I have added a subscription form. Just write in your email address and you will get a notice in your mailbox every time I post a new recipe. Ciao!
1/2 cup Nutella spread
5 tbsp flour
coarsely chopped hazelnuts
The original recipe says to grease a 12-cup mini muffin pan, but I used a 6-cup muffin pan instead. Preheat your oven to 180°C. Whisk together the Nutella and the egg in a bowl until smooth. Add the flour and whisk again until blended. Spoon into the muffin tray and sprinkle over the previously chopped hazelnuts. The recipe suggests baking about 11 or 12 minutes, or until a toothpick comes out with wet and gooey crumbs stuck to it. Since my muffins were larger, I wasn't worried they would overbake in that amount of time. However, the inside turned out a little drier than I had hoped, even if they were double in size. So the next time I would bake them for about 9-10 minutes. Monitor them closely as every oven is different. I personally love the chewy factor. Cool them on a rack and eat in the next 2 to 3 days, if they last that long.