Kathy Whyte/ WNBF News

Mini Muffins With Chocolate/Hazelnut Spread (prep time: about 45 minutes)

½ stick butter, melted

½ C. granulated sugar

2 tsp. baking powder

2 eggs

pinch salt

1 Tb. vanilla extract

2 C. flour

½ C. milk

¼ C. chocolate/hazelnut spread

¼ C. mini chocolate chips 

Preheat oven to 400 degrees and spray muffin pans with cooking spray.  Allow melted butter to cool. Combine flour, baking powder and salt in a mixing bowl. In a separate bowl, beat the eggs with the sugar. Add milk and vanilla. Slowly, about a third at a time, stir in the butter (this is so, if the butter is still warm, the eggs don’t scramble).

Fold dry ingredients in, also about a third at a time. Do not over-mix.

Fill the bottom of the muffin pan about half full.  Spoon a small dollop of chocolate/hazelnut spread onto the center of each muffin then top with more batter, filling each muffin about 2/3 full. Sprinkle the tops of each with mini chocolate chips.
Bake until brown and firm. (Using the tooth-pick test for doneness doesn’t work due to the soft cream in the center)

Obviously, you can use regular size muffin pans and putting the center layer of spread is easier due to the larger surface.