Sarah's chocolate Nutella-filled muffins
8 individual, pitted, chopped
bicarbonate of soda
2 medium, lightly beaten
1 medium, mashed
white self-raising flour
½ cup(s), (75g)
Nutella Spread, Hazelnut
- Preheat oven to 180°C. Line 15 holes of a 24-hole mini muffin tin (30ml capacity) with paper cases, or 2 x 12-hole (30ml) capacity) mini muffin tins with paper cases.
- Place dates in a medium microwave-safe bowl and add 1½ tablespoons boiling water. Stand for 1-2 minutes. Microwave dates on High (100%) for 1 minute. Add bicarbonate of soda and mash dates (mixture will foam up). Whisk in eggs and banana until combined. Sift flour and cocoa over egg mixture. Stir until well combined.
- Spoon 2 teaspoons of batter into each paper case. Add 1 teaspoon Nutella to each. Cover with remaining batter. Bake for 15 minutes, or until golden and tops spring back when lightly touched.