- 1/2 cup Nutella spread
- 1 large egg
- 5 tbsp all purpose flour
Preheat oven to 350°F. Line or grease mini cupcake/muffin pan.
Put the Nutella and egg in a medium bowl and whisk until smooth and well blended. Add the flour and whisk until blended.
Spoon the batter into the prepared muffin tins (about 3/4 full) and sprinkle with the chopped hazelnuts.
Bake about 11 to 12 minutes. Set on a rack to cool completely.
Recipe adapted from Savory Sweet Life