Tuesday, September 6, 2011

Strawberry and Nutella Muffins (Whole Grain Baking)

What could be better than strawberries and Nutella together? These whole wheat muffins are stuffed with strawberries and each one contains a dollop of smooth chocolate and hazelnut spread. I adapted this from the wonderful blog Two Peas & Their Pod; the main difference is that my muffins are whole wheat; theirs use white flour. To accomplish this without drying out the recipe, I added some orange juice. It's indiscernible at the end, but it keeps the whole grain flour moist. And the acid in the juice means there's no need for buttermilk, which is good, because it's too complicated for me to buy here in Hong Kong.

These muffins were set upon with eager hands just after baking. If you don't have Nutella, what else could you use? You could just put a square of dark chocolate in each muffin, halfway up the cup. Or peanut butter, perhaps?

Strawberry Nutella Muffins
makes 12 medium muffins
adapted from Two Peas & Their Pod

1 1/2 c (180 g) whole wheat flour
1/2 t salt
2 t baking powder
1/2 c (110 g) sugar
1/4 c (75 ml) oil
1 egg
1/3 c (85 ml) milk
1 t vanilla
1/4 c (75 ml) orange juice
1 c (150 g) chopped strawberries
1/3 c (60 g) Nutella

Mix the dry ingredients in a large bowl: flour, salt, baking powder, and sugar.
Mix the wet ingredients in a small bowl: oil, egg, milk, vanilla, and orange juice.
Add the wet to the dry and add the strawberries. Stir only until combined.

Fill each muffin cup half full with batter, then add a teaspoon of Nutella, then fill the muffin cups.

Bake at 350 F (180 C) for 17 - 20 minutes, or until a tester comes out clean.

Do you cook or bake with Nutella?

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