So this is one of those incredibly easy and quick recipes that you can whip up with no faff, just mix your ingredients, pop in the oven, then scoff them while they’re still warm. I also like to think they’re totally acceptable to eat for breakfast but I’m sure some people would disagree!
[fancy_header]You will need (makes approx 16 muffins):[/fancy_header]
- 2 Eggs
- 250ml Milk ( I used semi-skimmed but any is fine)
- 120ml Vegetable Oil
- 210g Caster Sugar
- 390g Self-Raising Flour
- 1 Tsp Vanilla
- 150g Nutella
- Baking Cups (the ones from my online shop are perfect for baking in)
Heat your oven to 170 degrees (mine is a fan oven, so you may need to turn up for non fan ovens), and place your baking cups onto a flat tray (baking cups don’t need muffin trays yay).
Beat your eggs in a large bowl until well combined and frothy, then add the oil and milk and mix again. Now add the sugar and whisk until it has a smooth batter consistency.
Sift in your flour, then add the vanilla mixing a final time until you have a thick muffin batter.
Spoon your Nutella into the batter, and cut through several times with a knife to marble the nutella into the batter without mixing it in fully.
Fill your baking cups with the mixture until they are about 2/3 full (anything less and they won’t get a lovely domed rise, anything more and they may overflow). Place in the middle of your oven and bake for approx 20 minutes (or until a cake tester comes out smooth).
Once baked, transfer to a wire rack to cool, but don’t hesitate to try them while they are still slightly warm!