Before you get all excited that this only has 4 ingredients I warn you not to make these in a regular size muffin tin. Be sure you make them in the mini muffins as it’s listed because these little gems are super rich. They taste almost like fudge. Although really good, there’s a reason why they come in a small package.
(Adapted from Savory Sweet Life)
1/2 cup Nutella spread
1 large egg
5 tablespoons all=purpose flour
1/2 cup chopped hazelnuts
Heat the oven to 350 degrees. Line a 12-cup mini muffin pan with paper or foil liners.
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 until a pick comes out with wet, gooey crumbs, 11 to 12 minutes.
Set on a rack to cool completely. Serve immediately or cover and store at room temperature for up to 3 days.
Switch-Ins: In place of the hazelnuts, switch in one of the following:
* ground cinnamon, 1/4 teaspoon (add with the flour)
* peanuts, chopped, 1/4 cup