So I have some exciting news… I started this blog a third of the way in to my law degree and I am now happy to report that it’s all over and final exams are done – I’m graduating in under two months! This may come as a relief to my regular readers who have endured the struggle with me – it’s okay guys, no more essays! This blog was a relief from the stress of uni and gave me something else to focus on. It was a welcome distraction and if you struggle to balance both sides of your brain like I did, I definitely recommend creating something that allows your creative side to flourish! To all those who are just here for recipes – I apologise for the random interjections about my life, I just feel like a lot of aspects of my life interlink!
So I was really lacking in inspiration today 😦 but I saw a jar of Nutella in the cupboard and my cousin and I decided that something Nutella-y just HAD to happen. It’s been so so long since I’ve made muffins and I thought it would double up as a good breakfast for everyone this week! (Note, good does not mean healthy in this household). Nevertheless, the swirl of Nutella negates the need for frosting and pools inside the middle of the muffin as a moreish surprise. This muffin recipe is simple, but uses both oil and butter. Butter provides flavour, oil provides softness. These are a good size – enough to satisfy the cake craving but not big enough to share! It felt good to be behind the mixing bowl again, hopefully the blog will pick up a little! I have a few nice summery recipes planned, lots of fresh fruit and light flavours perfect for summer, so subscribe and keep checking back! (Lol, jokes you guys know I will post something salted caramel or chocolate/biscoff related soon – I don’t like change!)
This recipe makes 12 muffins
55g salted butter, room temperature
60ml sunflower oil
150g caster sugar
3 large eggs
1 tsp vanilla extract
190g plain flour
2 tsp baking powder
pinch of salt
12 tsp Nutella spread
1. Heat the oven to 160FAN. Grease a muffin tin thoroughly with butter.
2. Add the butter, oil, sugar, eggs and vanilla to a bowl and mix with a hand mixer or stand mixer. This can be done by hand, just make sure you whisk thoroughly!
3. Measure the flour, baking powder and salt in to another bowl. Add it in halves to the rest of the mixture, until fully incorporated.
4. Fill each muffin cavity ¾ full, and add a teaspoon of Nutella to each muffin. Swirl the Nutella in to the batter and bake for 15-20 minutes. When done, the muffins should be golden brown on the outside and spring back lightly when touched.
5. Keep in a tin or airtight container and enjoy within 3 days.
Hope you’ve all had a lovely bank holiday, this summer weather has been a little too perfect for England – hopefully it sticks around!