Mom’s Nutella-and-hazelnut muffins

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Ingredients

350 g self-raising flour
1⁄2 t bicarbonate of soda
50 g cocoa
100 g brown sugar
125 g butter, melted
2 free-range eggs, lightly beaten
1 cup buttermilk
3–4 T milk
1 cup Nutella
100 g hazelnuts, roughly chopped

Cooking Instructions

Preheat the oven to 200°C.

Sift the dry ingredients into a bowl and mix. Add the butter, eggs, buttermilk and mix until combined. Add the milk to make a sticky dough.

Spoon into a greased 12-hole muffin pan, filling each mould about a third of the way. Add a generous teaspoonful (don’t be shy) of Nutella, then another spoonful of batter to cover. Top with the hazelnuts and bake for 15 minutes, or until risen. They should be slightly gooey.

Cook's note: This muffin recipe was my mother’s secret weapon when we were growing up. She made them for every school bake sale and generally used them to bribe us into our best behaviour, which worked every time.

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