Makes 12 large muffins
Ingredients:
- 100gm Stork or butter (I only had Berlotti light with olive oil in so used that, it was great!)
- 75gm caster/granulated sugar
- 175gm SR flour
- 2 x eggs
- 1 rounded tsp baking powder
- 3tbsp Nutella or another chocolate/hazelnut spread (I used Sainsburys)
Method:
Preheat your oven to 200C
Place 12 muffin cases into a muffin tin.
Put all the ingredients, except the Nutella, into a food mixer and mixed until the batter is light and has a dropping consistency. You could also do this by hand or with an electric whisk.
Warm the Nutella for about 10-15 seconds in a microwave so that it's easy to pour.
Once that's done, using a metal spoon carefully fold through the Nutella a few times but don't mix it all in, you want a marbled effect so that when cooked you get little pockets of warm chocolate.
Half fill your cake cases and put in the oven for 15 minutes or until a knife through the centre comes out clean. Put onto a wire rack to cool slightly.
These are best eaten warm and make an amazing pudding with a squirt of cream or ice-cream on the side.
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