Strawberry Nutella Muffins

Growing up in Europe, I didn't have access to peanut butter - I didn't even know it existed - but I did have access to Nutella. I can wax poetic for hours in regards to Nutella, but let's stick to the topic at hand. When a friend suggested this particular recipe, I pounced on it immediately. The original recipe can be found here, though I did adjust it a bit to fit my needs (read: higher elevation and my love of strawberries).

Ingredients:

• 1.5 cups of all-purpose flour
• 0.5 teaspoon of salt
• 2 teaspoons of baking powder
• 0.5 cup sugar
• 0.25 cup oil (canola or equivalent of your choice)
• 0.33 cup of buttermilk
• 1 large egg
• 1 teaspoon vanilla extract
• 8oz of strawberries, chopped into small pieces
• Nutella
• Turbinado sugar, for sprinkling

  You will need to preheat the oven to 350F.

1. In a large bowl combine all the flour, salt, baking powder and sugar. Add the oil, egg, buttermilk and vanilla extract. Mix everything together until the batter resembles uncooked biscuits.
2. Add strawberries and mix thoroughly. If the batter is too dry, add a little more buttermilk or water. Be careful, you don't want it too runny or it will bake wrong.
3. Line the cupcake pan with paper cups (I usually use 12)
4. Put about a full teaspoon into each cup and make sure it covers the entire bottom. Don't put in too much - we will need more for the top.
5. Put just under a half of teaspoon of Nutella into each cup - you don't need much to get the flavor.
6. Cover up the Nutella with the remaining batter - about a half of teaspoon each. After all is said and done, you should have filled about 2/3 of each cup.
7. Sprinkle a little bit of Turbinado sugar over the muffins.
8. Bake for about 18-21 minutes. They are ready when the tops are golden.

Do let them cool a little, though they are best when served a little warm - to make sure the center is nice and gooey.

Enjoy!