- 12
4/5
(2 Votes)
Ingredients
- 1/2 cup Nutella chocolate-hazelnut spread
- 1 large egg
- 5 Tbs. all-purpose flour
- 1/4 cup chopped hazelnuts
Preparation
Step 1
Heat the oven to 350°F. Line a 12-cup mini muffin pan with paper or foil liners.
Put the Nutella and egg in a medium bowl and whisk until smooth and well blended. Add the flour and whisk until blended.
Spoon the batter into the prepared muffin tins (about 3/4 full) and sprinkle with the chopped hazelnuts.
Bake until a pick comes out with wet, gooey crumbs, 11 to 12 minutes.Set on a rack to cool completely. Serve immediately or cover and store atroom temperature for up to 3 days.