Don’t you love healthy(ish) baked goods that don’t taste the least bit healthy? And isn’t it an even bigger plus if said baked goods are very easy to make, and don’t have any weird ingredients you have to get at a special health-foods store? And the biggest win of all – don’t you love it when baked goods involve Nutella, one of the more awesome creations ever made by a human being? Obviously, these muffins fit the bill on all counts!
So, confession time – I never had Nutella growing up. My husband introduced it to me. He is an absolute Nutella fiend. I could probably smear it on his gym shoes and he’d eat them with a smile. I have since developed a love for the spread too, and it’s rare you won’t see a large jar of it in our pantry.
So when my food blogger friend Kirsten posted these, I knew they were gettin’ made – SOON! Genius idea. They were delicious – moist and tender, a bit cakey, with that Nutella flavor we all love. And these are a great excuse to use up some zucchini while it’s still in season. Try them soon, they are soooo yummy!
Source: Farm Fresh Feasts
1 large egg
3/4 cup buttermilk
1/3 cup vegetable oil
1/4 cup Nutella
1/4 cup sugar
1 cup shredded zucchini
1 cup all purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 400 degrees F. Spray a standard muffin pan with cooking spray, or line with muffin liners.
In a large bowl, whisk together egg, buttermilk, oil, Nutella and sugar. Add zucchini. Stir until thoroughly combined. Add flour, whole wheat flour, baking powder, baking soda, and salt. Whisk until just moistened.
Fill muffin cups 2/3 full (I use an ice cream scoop for this). Bake for 15 minutes or until a cake tester inserted into the center of one comes out clean. Cool in pan a few minutes, then turn onto a rack.