Nutellaaah- This is one spread like no other. As my flatmate Chris loved to say- "Nutella? Everything goes with Nutella!". This hazelnut chocolatey spread was introduced by the Italian company Ferrero (yes, of the Ferrero Rocher fame) in 1963. Soon there was no looking back. For the Nutello-holics at least. Nutella took over the world and made peanut butter look like a pale cousin (No offence but I am one of those who choose Nutella over Peanut butter anyday!).
This hazelnut spread tastes very chocolatey but is not a 'chocolate spread' due to the low concentration of cocoa. At 7.4% its not eligible to be marketed as a chocolate spread. The other contents of Nutella are whey powder, skimmed milk, vegetable oil and a whooping 55% of sugar. No its not for the calorie conscious. Having said that, its a great for a kick-start breakfast in the morning when your metabolism is in shape for the upcoming day.
So I brought a jar to kick-start my rush hour mornings. The only trouble is that once u start. Nutella doesn't let you stop. So unconscious Nutella spoon scooping was short of becoming a habit. It was time to eat it or flee it and flee it t'was.Now strawberry and nutella to me are a match made in heaven. Add to it a tiny dash of coffee and in an ideal world its a foodie delight. With its soft delicious nutella centre, you don't just want to stop with one.
(Makes 12-14 muffins)
Self-raising flour- 1 1/2 cup
Caster sugar- 1/2 cup
Egg- 1 large egg
Baking powder- 2 teaspoon
Vanilla extract- a capfull (1/2 teaspoon)
Coffee extract- a capfull (1/2 teaspoon)
Milk- 1/4 cup
Oil- 1/3 to 1/2 cup
Salt- 2 pinches
Pre-heat oven to 180 degree Celsius. Line muffin tins with baking paper muffin liner. You can put some butter on bottom to make it stick to the tin.
Mix flour, sugar, salt and baking powder after seiving.
In another bowl, whisk oil, egg, vannilla and coffee extract.
Mix the two together by whisking.
Fold in the diced strawberries.
Fill half of muffin cup with batter and add a teaspoon of Nutella on top.
Cover the nutella with more batter and make a twirl using fork.
Bake for about 20 minutes till the top looks golden browny. Check with a fork, it should come out clean.
Ready to eat!